Vegan Coconut and Blueberry Muffins
Vegan baking is a seriously hot topic at the moment but I'm sure once you try this lovely muffin recipe it will stay in your recipe collection for ever! There are many dairy-free baking margerines on the market, for this one I prefer Vitalite. The square baking paper cases look pretty but are a little on the fiddly side! If you are in a rush, do feel free to use muffin cases instead.
150g caster sugar
150g dairy-free margerine
7 tbs coconut milk
1 tbs white vinegar
200g self-raising flour
½ tsp bicarbonate of soda
¼ tsp baking powder
3 tbs dessicated coconut
small punnet (125g) blueberries
icing sugar to decorate
6-cup muffin tin
large mixing bowl
silicone-headed spatula (or muffin cases)
Non-stick baking paper
icing sugar shaker
1. Preheat the oven to 170 degrees Celsius (338 degrees Fahrenheit)
2. Cut 12 squares of non-stick baking paper measuring roughly 12 x 12cm (5 x 5 inches) and set them to one side with the muffin tin.
3.Cream the margerine and sugar until smooth. Add the coconut milk, tablespoon by table spoon, (don't worry if it starts to look curdled) mixing in between each addition and finally drop in the vinegar.
4.Add the flour, bicarb, baking powder and coconut and mix again until fully combined – the mixture won't look truly smooth because of the coconut. Finally fold in the blueberries.
5.Push one of the squares of baking paper into one of the muffin cups and press it in as much as possible. Spoon some of the muffin mixture into it to hold the paper in place and repeat
for all twelve of the muffic cups.
6. Bake for 20 to 25 minutes until the muffins are nicely browned and firm on top.
7. Sprinkle with icing sugar before serving.
I made these for a friend who is vegan and she absolutely loved the recipe. I definitely recommend trying this recipe. Thank you Tala!