Vegan Blueberry Ginger Muffins
Cupcake size blueberry muffins flavoured with ginger. This vegan treat is perfect for lunch boxes.
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Easy Vegan Cakes, Bakes & Desserts
Cuisine: American
Keyword: blueberry muffins, dairy-free muffins, muffins, vegan baking, vegan blueberry muffins, vegan cakes, vegan cupcakes, vegan muffins
Servings: 12
Calories: 206kcal
- 350 ml oat milk
- 1 tsp vinegar
- 5 tbsp vegetable oil
- 125 g caster sugar
- pinch salt
- 1 tsp ground ginger
- 300 g plain flour
- 1 tbsp cornflour
- 2 tsp baking powder
- 150 g fresh blueberries
Preheat your oven to 180c/160c fan/350f/gas mark 4.
Fill a 12 hole muffin tray with muffin or cupcake cases.
Pour milk into a mixing bowl, add the vinegar and stir. Leave for a few minutes.
Add the oil to the milk and stir.
Add the sugar, salt and ginger to the milk, then add the flour, cornstarch and baking powder.
Fold to mix (as little as possible), then scoop into the cupcake or muffin cases.
Bake for 20-25 minutes until risen and baked through. Use a skewer to see if they are ready.
Remove from the oven, leaving the muffins in the tray for a few minutes, before moving them to a baking rack to cool completely.
Enjoy!
- Use a skewer or toothpick to see if they are ready. Insert it into a muffin, if it comes out clean they are ready, if there is batter on it they need a little longer.
- The muffins can be kept in an airtight container for 3 days. If you pop the box in the fridge when they are cool, you will get another couple of days out of them.
- The muffins can be frozen in a freezer bag for up to 3 months. Defrost at room temperature.
Serving: 1g | Calories: 206kcal | Carbohydrates: 35g | Protein: 3g | Fat: 6g | Polyunsaturated Fat: 5g | Sodium: 94mg | Fiber: 1g | Sugar: 14g