Ingredients
- 180 g Frozen Blueberries + a handful of flour for coating
- 200 g Plain Flour
- 150 g Soft Brown Sugar + extra for topping muffins
- 2 tsp Baking Powder
- Pinch of sea salt
- 240 ml Water
- 40 g MIGHTY Oat M.LK Powder
- 80 g Vegan Yoghurt
- 60 g Vegetable Oil
- 1 tsp Cider Vinegar
- 2 tsp Vanilla Extract
- 50 g Porridge Oats for topping the muffins
Instructions
Pre-heat your oven to 200°C and line your muffin tin with muffin cases.
Combine water, MIGHTY Oat M.LK powder, vegan yoghurt, vegetable oil, cider vinegar and vanilla, all the wet stuff, in a jug. Mix it well and set aside.
In a mixing bowl, combine the flour, baking powder, salt & brown sugar. Mix it up.
Add the blueberries to a bowl and toss in a little flour. Top Tip: this will (hopefully) help stop the little blueberries from sinking to the bottom of your muffins.
Pour the wet ingredients into the dry ingredients, and stir gently until roughly combined. Don’t over mix it, this is the key to a nice light muffin.
Add the blueberries, fold gently. Then divide the muffin mixture between the muffin cases. Top each one with a sprinkling of oats and some brown sugar.
Bake for around 20 mins. To test if they’ve done, carefully slide a metal skewer through the middle of a muffin, if it comes out clean then you’re done!
Whilst the muffins cool, make a cuppa, using MIGHTY Oat M.LK Powder, then try one to admire your magnificent baking skills.
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