These vegab blueberry muffins are also stuffed with lemon and poppy seeds, because why should you have to choose? That way they work brilliantly for breakfast. Or glaze with an easy icing for afternoon tea.
Preheat the oven to 200℃/180℃ fan/gas 6 and grease a 10 to 12 hole muffin tin.
Mix the oat milk and vinegar together and leave for about 5 minutes to create a buttermilk-like consistency.
Sift all the dry ingredients together in a large bowl. Pour the ramaining wet ingredients into the milk and vinegar and whisk together. Fold the wet ingredients into the dry, making sure no pockets of flour have been left.
Add half the frozen blueberries, if using, to the mixed batter and turn gently (you just want to fold them in to prevent the colours mixing).
Divide the midture evenly between the muffin tin holes and top each one with a few of the remaining frozen berries and push into the surface.
Bake for 25 to 30 minutes until a skewer inserted into the center comes out clean. Remove from the tin and allow to cool completely if you want to add the icing.
To make the icing, mix the icing sugar with the oat milk and lemon juice in a bowl until runny enough to drizzle over the top of each muffin (simply add 1 teaspoon more of icing sugar at a time if it is too nunny).
Sprinkle fresh lemon zest over the top of each muffin to decorate.
Ingredients
Directions
Preheat the oven to 200℃/180℃ fan/gas 6 and grease a 10 to 12 hole muffin tin.
Mix the oat milk and vinegar together and leave for about 5 minutes to create a buttermilk-like consistency.
Sift all the dry ingredients together in a large bowl. Pour the ramaining wet ingredients into the milk and vinegar and whisk together. Fold the wet ingredients into the dry, making sure no pockets of flour have been left.
Add half the frozen blueberries, if using, to the mixed batter and turn gently (you just want to fold them in to prevent the colours mixing).
Divide the midture evenly between the muffin tin holes and top each one with a few of the remaining frozen berries and push into the surface.
Bake for 25 to 30 minutes until a skewer inserted into the center comes out clean. Remove from the tin and allow to cool completely if you want to add the icing.
To make the icing, mix the icing sugar with the oat milk and lemon juice in a bowl until runny enough to drizzle over the top of each muffin (simply add 1 teaspoon more of icing sugar at a time if it is too nunny).
Sprinkle fresh lemon zest over the top of each muffin to decorate.