Vegan Blueberry Mayo Muffins
Ingredients
- 300g soft light brown sugar
- 300ml soya milk
- 180g @itsonlyplantbased Mayo
- 1 tbsp vanilla (or sub lemon if you prefer)
- 300g plain flour
- 4 tsp baking powder
- 1 tsp salt
- 250g blueberries
Preparation
In a large bowl, whisk together the soft light brown sugar, soya milk, @itsonlyplantbased Mayo, and vanilla (or lemon zest and juice) until well combined.
Add the plain flour, baking powder, and salt to the bowl. Mix until a smooth batter forms.
Gently fold in the blueberries, reserving a few for topping.
Preheat the oven to 180°C (350°F).
Line a muffin tin with muffin cases.
Spoon the batter into the muffin cases, filling them about 3/4 full.
Place a few reserved blueberries on top of each muffin.
Bake in the preheated oven for about 15 minutes or until a skewer inserted into the center comes out clean.
Remove the muffins from the oven and let them cool on wire racks before enjoying.