Vegan Blueberry and Lemon Curd Muffins
These Vegan Blueberry and Lemon Curd Muffins are the perfect way to start the day or to enjoy as a mid morning snack.
Servings: 12 muffins
Calories: 190.96kcal
Equipment
- 1 12 hole muffin tin or 2x 6 hole muffin tins
- 12 paper cake cases
- 1 piping bag
- 1 long piping nozzle known as a Bismark nozzle
Ingredients
- 280 g self raising flour
- 150 g caster sugar
- 1 lemon zest and juice
- 120 g blueberries fresh or frozen
- 75 ml vegetable oil
- 175 ml soy milk or another plant milk such as oat milk
- 150 g vegan lemon curd
Instructions
- Pre-heat you oven to 200 C / 400 F / gas mark 6.
- Line you muffin tins with paper cases.
- In a large bowl sift the flour along with the caster sugar and lemon zest (your "dry" ingredients).
- Add the blueberries and toss until they are coated in the flour.
- Pour in the oil, soy milk and lemon juice (your "wet" ingredients).
- Fold the mixture carefully until the ingredients are just combined (don't over mix!)
- Divide the mixture between the 12 cases.
- Bake for 18 minutes or until golden on top and bouncy to the touch.
- Allow them to cool for just a few moments before removing from the tin and leaving to cool completely on a wire rack.
- Once completely cool, fill the piping bag fitted with the nozzle with lemon curd.
- Poke the nozzle into the centre of each muffin and squeeze in some of the lemon curd.
Nutrition
Calories: 190.96kcal | Carbohydrates: 39.75g | Protein: 3.72g | Fat: 1.89g | Saturated Fat: 0.83g | Polyunsaturated Fat: 0.37g | Monounsaturated Fat: 0.1g | Trans Fat: 0.02g | Sodium: 45.52mg | Potassium: 63.96mg | Fiber: 1.14g | Sugar: 21.66g | Vitamin A: 65.02IU | Vitamin C: 6.79mg | Calcium: 26.81mg | Iron: 0.36mg