These vegan blueberry muffins are also stuffed with lemon and poppy seeds, because why should you have to choose? That way they work brilliantly for breakfast. Or glaze with an easy icing for afternoon tea.
200ml/7fl oz oat milk
1 tsp apple cider vinegar
300g/10½oz plain flour
½ tsp salt
150g/5½oz caster sugar
1¼ tsp bicarbonate of soda
2 tsp baking powder
3 tbsp poppy seeds
2 lemons, juice and zest
2½ tbsp olive oil, plus extra for greasing
175g/6oz frozen blueberries
For the lemon drizzle icing
120g/4¼oz icing sugar
2 tbsp oat milk
4 tbsp fresh lemon juice
lemon zest, to garnish
Preheat the oven to 200C/180C Fan/Gas 6 and grease a 10–12-hole muffin tin.
Mix the oat milk and vinegar together and leave for about 5 minutes to create a buttermilk-like consistency.
Sift all the dry ingredients together in a large bowl. Pour the remaining wet ingredients into the milk and vinegar and whisk together. Fold the wet ingredients into the dry, making sure no pockets of flour have been left.
Add half the frozen blueberries, if using, to the mixed batter and turn gently (you just want to fold them in to prevent the colours mixing). Divide the mixture evenly between the muffin tin holes and top each one with a few of the remaining frozen berries and push into the surface. Bake for 25–30 minutes until a skewer inserted into the centres comes out clean. Remove from the tin and allow to cool completely if you want to add the icing.
To make the icing, mix the icing sugar with the oat milk and lemon juice in a bowl until runny enough to drizzle over the top of each muffin (simply add 1 teaspoon more of icing sugar at a time if it’s too runny). Sprinkle fresh lemon zest over the top of each muffin to decorate.
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