Blueberry muffins

blueberry muffins

Pre heat oven to 180 C and line a muffin tin with paper liners.

Make the aquafaba, lightly shake a can of chickpeas, and then open it. Drain the beans and reserve the liquid. Measure three tablespoons of the liquid and place into a small bowl. Whisk the chickpea water (aquafaba) until very frothy.

Combine the soy milk with 1 tablespoon of lemon juice, and then set aside for a few minutes. The milk will curdle and thicken slightly and is essentially a vegan buttermilk. (this does not work with oat milk)

Meanwhile, in a medium bowl, whisk the flour, baking powder, baking soda, salt and cinnamon together until well blended.

In a large bowl, whisk the brown sugar, oil, milk mixture, vanilla and the whisked aquafaba.

Add the dry ingredients a third at a time, folding gently until the batter is smooth.

Stir in the (150g) blueberries, reserving a handful (50g) for later

Bake there muffins

Divide the batter between muffin cups, and then divide the remaining 1/4 cup of blueberries between each muffin cup by gently pressing each blueberry into the top of the batter.

Bake muffins 15 to 20 minutes or until tops are no longer wet and a cake tester (a toothpick) is inserted into the middle of a muffin comes out with crumbs, not wet batter. Transfer to a cooling rack.

Eat.

blueberry muffins
Print Recipe
5 from 1 vote

Blueberry muffins

delicious plant based blueberry muffins
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: cake
Cuisine: Modern British
Servings: 8 muffins
Calories: 271kcal

Equipment

  • 1 muffin tin

Ingredients

  • 3 tbsp aquafaba liquid from a tin of chickpeas, foamed
  • 160 ml unsweetened soy milk
  • 1 tbsp lemon juice
  • 100 g brown sugar
  • 80 ml neutral oil
  • 1 ½ tsp vanilla extract
  • 260 g plain flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp fine sea salt
  • 1/2 tsp ground cinnamon
  • 200 g fresh blueberries

Method

  • pre heat oven to 180 C and line a muffin tin with paper liners.
  • Make the aquafaba, lightly shake a can of chickpeas, and then open it. Drain the beans and reserve the liquid. Measure
  • three tablespoons of the liquid and place into a small bowl. Whisk the chickpea water (aquafaba) until very frothy.
  • Combine the soy milk with 1 tablespoon of lemon juice, and then set aside for a few minutes. The milk will curdle and thicken slightly and is essentially a vegan buttermilk.
  • Meanwhile, in a medium bowl,mix the flour, baking powder, baking soda, salt and cinnamon together until well blended.
  • In a large bowl, whisk the brown sugar, oil, milk mixture, vanilla and the whisked aquafaba.
  • Add the dry ingredients a third at a time, folding gently until the batter is smooth.
  • Stir in the (150g) blueberries, reserving a handful (50g) for later
  • Divide the batter between muffin cups, and then divide the remaining 50g blueberries between each muffin cup by gently pressing each blueberry into the top of the batter.
  • Bake muffins 15 to 20 minutes or until tops are no longer wet and a cake tester (a toothpick) is inserted into the middle of a muffin comes out with crumbs, not wet batter. Transfer to a cooling rack.
  • Eat.

Nutrition

Calories: 271kcal | Carbohydrates: 42g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 278mg | Potassium: 99mg | Fiber: 2g | Sugar: 15g | Vitamin A: 57IU | Vitamin B12: 0.2µg | Vitamin C: 3mg | Vitamin D: 0.2µg | Calcium: 74mg | Iron: 2mg

(All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more).

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5 from 1 vote (1 rating without comment)

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