Vegan Blueberry Muffins (Gluten-Free)

Step 1

Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).

Step 2

Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil).

Step 3

Once melted, add the milk to the same bowl along with the lemon juice, maple syrup, vanilla, salt and ground almonds.

Step 4

Sift in the flour, baking powder and bicarbonate of soda.

Step 5

Mix well, adding a tiny splash more milk if it’s looking too dry.

Step 6

Add the fresh blueberries and fold in gently, to make sure you don’t crush them.

Step 7

Transfer the mixture between muffin cases in a muffin tin.

Step 8

Bake in the oven for 20 minutes until risen and an inserted skewer comes out clean.

Step 9

Tastes best when fresh, but keeps covered in the fridge for up to a few days.