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Vegan Blueberry Muffins still in the tin
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Vegan Blueberry Muffins

These vegan blueberry muffins have a wonderful crunchy topping, juicy berries and a soft crumb.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Breakfast
Cuisine: American
Keyword: bananas, blueberry, light brown sugar, non-dairy butter, non-dairy milk, vanilla
Servings: 12 muffins

Ingredients

  • 2 medium bananas
  • 75 grams light brown sugar
  • 25 grams non-dairy butter melted
  • 75 millilitres non-dairy milk e.g. almond or oat milk
  • 1 tsp vanilla extract
  • 125 grams self raising flour
  • 1.5 cup blueberries fresh or frozen
  • 4 tbsp demerara sugar

Instructions

  • Pre-heat your oven to 180C / gas mark 4 / 350F.
  • Mash the bananas and stir in the sugar, melted butter, milk and vanilla.
  • Gently fold in the flour along with the blueberries making sure the mixture is just combined (you want to avoid over mixing).
  • Spoon the mix into 12 muffin cases and sprinkle the demerara sugar over the top.
  • Bake in the centre of your oven for 25 minutes or until the muffins are golden and spring to the touch.