Blueberry Muffins! Vegan & Free from: Dairy, Egg, Gluten & Soya

The kids wanted to do some baking today, but our fridge is rather empty! πŸ™ˆ Thankfully, the majority of this recipe uses items that I make sure to have stock of! (I buy frozen blueberries and raspberries, so very often have these to hand too!)

Ingredients (12 cupcakes/ 6 muffins)

Dry:

  • 160g Gluten Free Self Raising Flour
  • 1 1/2 tsp baking powder
  • 1 tsp cinnamon

Wet:

  • 125ml almond milk (If you can’t do nuts, substitute for another dairy free milk like Oat milk)
  • 85ml maple syrup/ honey/ golden syrup (whichever you have in the cupboard really)
  • 100g Blueberries crushed/ chopped
  • 50g dairy free butter (melted)
  • 64g apple sauce
  • 1tsp vanilla
  • Splash of cider vinegar

Method:

  1. Preheat oven to 180C
  2. Measure all dry ingredients in a big bowl
  3. Measure wet ingredients in a jug
  4. Gently fold the wet ingredients into the dry ingredients, (making sure not to over work it).
  5. Spray your cupcake cases with sunflower oil
  6. Fill the cases with your mixture to just over 2/3 full (ice cream scoops are great for this)
  7. Bake for 8-10 mins (or until golden brown and a skewer comes out clean)
  8. Remove and cool on a wire rack

Enjoy!

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