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.
Cooking time30 minutes
Prep time15 minutes
Servings12 portions
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- Includes300 g self-raising flour
- Includes1/4 teaspoon salt
- Includes150 g brown sugar
- Includes200 g unsweetened almond milk
- Includes60 ml olive oil
- Includes1 tsp vanilla extract
- Includes300 g blueberries
FOR THE ICING:
- Includes1 pack Violife Creamy Original
- Includes100 g icing sugar
- Includesvanilla extract
- Includes½ cup blueberries, halved
- IncludesLemon zest, optional
- Preheat oven to 180°C degrees.
- Mix all wet ingredients in a bowl, whisking until smooth.
- In a separate bowl mix the dry ingredients. Combine the wet mixture with the dry one and mix until well combined.
- Add the blueberries and fold into the batter with a spatula.
- 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.
- 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.
- Once the muffins are ready, place the frosting into a piping bag and decorate your muffins. Sprinkle with lemon zest.
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