These muffins are a delicious alternative to breakfast or an alternative snack especially if you are out and about and on the go or simply want something quick and a treat for a change.

Makes 12 muffins


Dry ingredients:
250g self-raising flour
100g caster sugar (or you can use brown or coconut sugar)
1/2 tsp baking soda
1/2 tsp baking powder
Pinch of salt

Wet Ingredients
100g blueberries (can be fresh or frozen)
1 tsp vanilla essence
70ml sunflower oil

200ml plant-based milk (I use oat or soya)
4 tsp cider vinegar

Optional extras:
1 tsp cinnamon
Handful of chopped walnuts for added protein to complete your breakfast muffin


  1. Pre-heat oven to 180C
  2. In a measuring jug, measure out the milk and add in the vinegar and leave to one side so it curdles (raising agent)
  3. In a large bowl, add all the dry ingredients and mix well
  4. Add all the wet ingredients to the dry ingredients and mix well
  5. Using a cupcake baking tray or muffin cases, divide the mixture out into 12
  6. Bake in the oven for 20 minutes
  7. Leave to cool before enjoying (patience is a virtue 🙂
  8. These muffins will last for up to 5 days if kept in a dry container. You can keep them in the fridge and simply warm them through in a microwave for 20 seconds or in the oven at 180C for 10 minutes.

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