Welcome to my first blog post! 🙂 I’m so excited to share my recipes with you.  And its thanks to these blueberry muffins and my vanilla cupcakes that inspired me to start this blog.  I recently had to bake vegan goods for a bakesale at my university for my Animal Welfare Society and these blueberry muffins were my first foray into the world of vegan cooking.  Luckily, they turned out wonderfully!  So now I have to share my secret 🙂  The authenticity of these muffins are exceptional.  Just like normal muffins, but cruelty free and yummier! These dear muffins are delightful so please give my recipe a go and let me know what you think!
 Ingredients:
- 2½ cups (375g) self-raising flour, sifted
- 1 teaspoon baking powder
- 1 cup (220g) caster (superfine) sugar
- ½ cup (125ml) vegetable oil
- Â 1 tablespoon ground flaxseed
- 3 tablespoons of water
- ½ cup (125ml) soy milk
- 1 teaspoon vanilla extract
- 300g fresh or frozen blueberries
- Granulated sugar, for sprinkling
Method:
- Preheat oven to 150°C.
- Place the flour, baking powder and sugar in a bowl.
- Mix flaxseed and water in a separate bowl and let stand for a minute or so, then add the oil, milk and vanilla to combine.
- Pour the liquid ingredients into the dry ingredients and mix until just combined.
- Add the blueberries and mix to combine.
- Spoon mixture into a 12-hole ½-cup capacity (125ml) muffin tin lined with paper patty cases.
- Sprinkle the tops with sugar and bake for 35 minutes or until cooked when tested with a skewer.
- Remove from tin and cool on a wire rack.
Enjoy!
livingkindly 