Vegan Blueberry Muffins

This recipe for deliciously moist Blueberry muffins was a happy accident which I discovered when I was baking with my daughter and realised I didn't have half the ingredients so I experimented with replacements and it paid off. Very yummy!

Ingredients:

Plain flour

200g

Sugar

80g

Baking Powder

2 tsp

Salt

1/2 tsp

Coconut Oil

80ml

Apple Sauce

60ml

Oatly milk (Or any other dairy free milk)

80ml

Vanilla Extract

1 1/2 tsp

Blueberries (fresh or frozen)

150g

Method:

1. Preheat oven to 200C (400F, Gas 6) line muffin tray, I got 8 muffins out of this recipe.
2. Mix flour, Sugar, Baking powder and Salt in a large mixing bowl until combined.
3. In another bowl add the measured out Applesauce, Coconut oil, Vanilla and Milk.
4. Make a well in the dry ingredients and pour in the wet ingredients mix until they form a thick batter, it should be scoopable not runny. Be sure not to over mix.
5. Add the Blueberries and stir them evenly through.
6. Spoon into muffin cases.
7. Put in the oven on the middle shelf for 15-20 minutes. Until golden brown.
8. Cool on a wire rack.