Blackberry muffins with no eggs or butter
Ultra-fluffy vegan blackberry muffins, no eggs or butter, ready in under 40 minutes. A simple, easy recipe, perfect for an afternoon treat.
Ingredients
Dry ingredients
- 250 g wheat flour
- 80 g sugar
- 1 tsp baking powder
- ½ tbsp baking soda
- 1 pinch salt
Wet ingredients
- 100 ml plant milk
- 80 g plain soy yogurt
- 60 ml neutral oil
- 1 tsp vanilla extract
Fruit
- 150 g blackberries fresh or frozen
Prep
- Preheat the oven to 180°C (350°F).
- Line the muffin tin with paper cases.
- Mix the dry ingredients.
- Whisk the wet ingredients.
- Fold together without overmixing.
- Gently add the blackberries.
- Fill the cases three-quarters full.
- Bake for 22–25 minutes.
- Let cool slightly before unmolding.
Don’t thaw frozen blackberries. Lightly flour the fruit so it doesn’t sink to the bottom. Keeps for 3 days in an airtight container. Can be frozen.