Blueberry Muffins
These vegan blueberry muffins with swirled blueberry jam, are soft, buttery and bursting with plenty of juicy blueberries.
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Cooking tools:
- Cookie scoop
- Muffin tin
- Cooling rack
- Oven
- Mixing bowl
- Whisk
- Spatula
- Chef's knife
Ingredients
- 170 g blueberries (fresh or frozen *see notes)
- 240 g all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/8 tsp salt
- 65 g oat milk
- 1 tsp lemon juice
- 70 g vegan salted butter (melted)
- 115 g granulated sugar
- 184 g thick vegan yoghurt (greek-style)
- 1 -2 tbsp blueberry jam or conserve
- coarse sugar (for sprinkling over the muffins)
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