Vegan Blueberry Ginger Muffins
Cupcake size blueberry muffins flavoured with ginger. This vegan treat is perfect for lunch boxes.
Servings: 12
Calories: 206kcal
Ingredients
- 350 ml oat milk
- 1 teaspoon vinegar
- 5 tablespoon vegetable oil
- 125 g caster sugar
- pinch salt
- 1 teaspoon ground ginger
- 300 g plain flour
- 1 tablespoon cornflour
- 2 teaspoon baking powder
- 150 g fresh blueberries
Instructions
- 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!
Notes
- 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.
Nutrition
Serving: 1g | Calories: 206kcal | Carbohydrates: 35g | Protein: 3g | Fat: 6g | Polyunsaturated Fat: 5g | Sodium: 94mg | Fiber: 1g | Sugar: 14g
