Literally the Best (Vegan) Blueberry Muffins

Here's another muffin recipe for you! We're on a roll with the muffins apparently.

We're not joking around when we say these are literally the best vegan blueberry muffins. They're so soft and delicious with the perfect amount of sweetness. Yet again, we always have a hard time getting our muffins light and airy - it may be because we try to go with healthier muffins most times. Not that these are unhealthy but, ya know, they don't use any healthy flours or apple sauce in place of oil. Life is about balance and every now and then you need a soft, pillow-y muffin.

Blueberry muffins might be a personal favourite of mine. These have a little secret ingredient (custard powder) that, I think, gives them a subtle buttery flavour. It's really nice. And don't worry they're still vegan because Bird's Custard Powder is vegan! Tricky, I know.

I got a little artsy with the photos placing them on a fashion magazine, lol. Just trying new things.

Literally the Best (Vegan) Blueberry Muffins

Adapted from The Flexitarian

Ingredients
250g self raising flour
175g caster sugar
1/2 tsp baking powder
1 tsp Bird's Custard Powder (trust!)
1/2 tsp salt
1/2 cup vegetable oil
1 tsp vanilla extract
1 cup unsweetened original almond milk
200g fresh blueberries

Directions
1. Preheat the oven to 400°F. Line muffin tin with paper liners.
2. Sift flour, sugar, baking powder, custard powder and salt in the large bowl.
3. Stir in vegetable oil, vanilla extract and almond milk. Mix until well blended but don't overmix.
4. Gently mix the blueberry in with a wooden spoon so as not to break them up too much then spoon mixture into a muffin tin.
5. Bake for 25-30 mins until the muffins have risen and are golden on top. Make sure they are cooked through by inserting a toothpick or tester.
6. Leave to cool on a wire rack. Or eat right away, like we did!