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Includes
Cooking for children

Blueberry Muffins

Are you ready for some vegan blueberry muffins? Find the best recipe here, packed with blueberries and easy frosting made with Violife Creamy Original.

  • prep timeCooking time30 minutes
  • preparation timePrep time15 minutes
  • servingsServings12 portions
Tea
Brunch
Dessert
Dessert
recipe image Blueberry Muffins
  • Includes
    300 g self-raising flour
  • Includes
    1/4 teaspoon salt
  • Includes
    150 g brown sugar
  • Includes
    200 g unsweetened almond milk
  • Includes
    60 ml olive oil
  • Includes
    1 tsp vanilla extract
  • Includes
    300 g blueberries
FOR THE ICING:
  • Includes
    1 pack Violife Creamy Original
  • Includes
    100 g icing sugar
  • Includes
    vanilla extract
  • Includes
    ½ cup blueberries, halved
  • Includes
    Lemon zest, optional
  1. Preheat oven to 180°C degrees.
  2. Mix all wet ingredients in a bowl, whisking until smooth.
  3. In a separate bowl mix the dry ingredients. Combine the wet mixture with the dry one and mix until well combined.
  4. Add the blueberries and fold into the batter with a spatula.
  5. Line 12 muffin tins with cases and fill each one with 2 tbsp of the batter. Top with blueberries and a sprinkle of sugar and bake for 30 minutes.
  6. Meanwhile make the frosting by whisking Violife Creamy Original until smooth. Add the rest of the ingredients and fold until combined. Place frosting in the fridge.
  7. Once the muffins are ready, place the frosting into a piping bag and decorate your muffins. Sprinkle with lemon zest.