VEGAN BLUEBERRY CHIA MUFFINS
Succulent muffins that bursts with flavor, are fantastically tender and so easy to make.
***Cup/ spoon measures in notes below.
- 145 g plant-based milk, 50g sunflower oil, 5g vanilla extract, 1g salt, 1 chia "egg" (see notes)
- 145 g cake flour, 75g light brown sugar, 7g baking powder
- 100 g blueberries
Spoon the chia seeds in a small bowl, then add the water and stir. Allow the mixture to thicken for about 10 – 15 minutes.
In a large bowl, mix the plant-based milk, oil, salt and vanilla extract. Add the chia “eggs” and whisk. Sift the rest of the dry ingredients together, then gently fold this into the wet ingredients. Add the blueberries and distribute evenly.
Scoop the batter into the muffin pan, filling the units just over half full. Bake the muffins for 15 – 20 minutes or until slightly golden around the edges.
⅔ cup plant-based milk, ¼ cup sunflower oil, 1¼ teaspoons vanilla extract, 1 pinch salt, 1 chia "egg"
1¼ cups cake flour, ⅓ cup light brown sugar, 1½ teaspoons baking powder, ⅔ cup blueberries
1 x chia "egg":
7g chia seeds + 45g water (1 tablespoon chia seeds + 3 tablespoons water)