These muffins are so fluffy, soft and rich in flavour! They're plant-based and absolutely delicious...hard not to resist!

Ingredients (12 muffins)

  • 1/4 cup of a plant based milk
  • 2 teaspoons of lemon juice 
  • 2 cups all purpose flour
  • 285 g of brown sugar
  • 2 teaspoons of baking powder
  • A pinch of salt
  • 2 tsp of coconut oil
  • 1 tsp of pure vanilla extract
  • 2 cups of fresh or frozen blueberries
  • Optional: sprinkle powdered sugar on the top and agave syrup.


  1. Preheat the oven to 200degrees. Line a standard muffin pan with liners and spray them lightly with oil.
  2. In a bowl, mix all the dry ingredients together. Then, pour all of the wet ingredients and whisk well. The mixture should be smooth, but some lumps are fine. Add one cup of the blueberries to the mixture.
  3. Transfer the mixture into the case folders 3/4 full. Fold in the rest of the blueberries, gently.
  4. Bake for 30 minutes, until golden brown on top and a toothpick inserted comes out clean. Leave them to cool on a cooling rack for 5 mins.