Cupcake size blueberry muffins flavoured with ginger. This vegan treat is perfect for lunch boxes.

VEGAN BLUEBERRY GINGER MUFFINS

I've been playing about with vegan muffins lately.

Not those giant American muffins that use up your calorie quota for the day, but small cupcake size muffins.

They are light and fluffy, not overly sweet and the perfect size for adding to your lunch box or for an afternoon treat without the guilt.

Blueberries are paired with a subtle flavour of ginger to make the perfect mini muffin.

EASY ONE BOWL BAKE

This is one of the easiest recipes and it's made in one bowl.

I love making cookies and muffins in one bowl. Less washing up is always a good thing in my book.

First you prepare the wet ingredients, then you weigh in the dry ingredient. Yep, just chuck it all in on top. 

No faffing about!

WHAT YOU NEED TO MAKE VEGAN BLUEBERRY GINGER MUFFINS

• FLOUR - I use plain flour but you could use self-raising flour and skip the raising agent
• CORNFLOUR - Also known as corn starch, helps to make the muffins even softer
• SUGAR - I use caster sugar
• BAKING POWDER - To help the muffins rise
• GROUND GINGER - Just a little to add a subtle warmth that works well with the blueberries
• SALT - Always add a little salt to your bakes to balance the flavour
• OAT MILK - Or whatever milk you have in your fridge
• WHITE WINE VINEGAR - Or another mild, clear vinegar 
• BLUEBERRIES - The star of the show

VEGAN BUTTERMILK

Buttermilk helps give a soft and tender crumb to bakes and cakes and it also adds to the flavour.

You might think that vegan buttermilk isn't a thing, but it is. 

You may not be able to buy it in the vegan chiller cabinet of your local supermarket, but it's easy to make yourself at home.

All you need to do is add a little vinegar to plant-based milk, give it a stir, then set it aside for a few minutes.

Voila, vegan buttercream.

FRESH BLUEBERRIES

Blueberries are said to be a superfood. They are full of vitamins, antioxidants and fibre.

More importantly, these little orbs of deliciousness are super tasty and a great snack to have on the go or add to lunch boxes.

They are also great in bakes, where they explode during cooking leaving behind little pockets of fruity jam.

So, so pretty in bakes and cakes.

HOW TO STOP BLUEBERRIES SINKING IN CAKES

Do your blueberries and other fruit sink to the bottom when you bake them in a cake or muffin?

It happens.

There's a super simple little trick to stop them sinking and I'm going to share it with you.

Just toss them in a little flour.

It give the batter something to cling to and stops them sinking.

Simple but effective.

WHY ARE VEGAN BLUEBERRY GINGER MUFFINS SO GOOD?

1. They are vegan
2. They are super easy to make
3. They are a one-bowl bake
4. They are quick to make
5. They are soft and fluffy
6. They are made with fresh fruit
7. They aren't too sweet
8. They are fruity with a subtle flavour of ginger
9. They are the perfect size for a small treat
10. They are a great addition to lunchboxes for kids and adults

MORE VEGAN LUNCHBOX TREATS TO TRY

A lunchbox isn't complete without a small treat to eat at lunchtime or in the afternoon when you hit that slump and need a little something to perk you up.

These recipes are all vegan, easy to make and delicious!

• Blueberry & Lemon Oaty Bars
• Blueberry Lemonade Scones
• Oreo Chocolate Tiffin
• Vegan Energy Balls
• Vegan Banana Pancakes
• Vegan Strawberry Milkshake Muffins

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HOW TO MAKE VEGAN BLUEBERRY GINGER MUFFINS

Scroll down for step-by-step photos and a full printable recipe. If you don't have a printer, hit print and then select save as a PDF.

STEP 1

Preheat the oven and fill a 12 hole muffin tray with muffin or cupcake cakes.

Pour milk into a mixing bowl, then add the vinegar and stir, then leave it for a few minutes.

Add the oil and mix. You want to use a pale, flavorless oil. Vegetable oil is fine.

STEP 2

Now add the sugar, salt and ground ginger.

Then add in the flour and baking powder.

You can sieve the flour in for extra height and lightness.

STEP 3

Toss the blueberries in a little flour then add them to the cake mix.

If you want less washing up, rinse them in the tub they come in, shake them off then shake in flour.

The flour will stop them sinking.

STEP 4

Mix the muffin batter with a folding mixture. You want to mix it as little as possible until just combined. A few lumps or bits of flour in the mix are ok.

DO  NOT OVER MIX!

Over mixed muffin batter will produce rubbery muffins. You do not want rubbery muffins.

Pour the mixture into cupcake or muffin cases. I used cupcake cases.

Bake until golden and baked through. 

A skewer will come out clean.

muffins, vegan muffins, vegan blueberry muffins, small vegan muffins, blueberry and ginger muffins, lunch box muffins

baking

British, Vegan

Yield: 12 muffins

Author: Jacqueline Meldrum

Print

Vegan Blueberry Ginger Muffins

Cupcake size blueberry muffins flavoured with ginger. This vegan treat is perfect for lunch boxes.

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

Ingredients

• 350ml oat milk
• 1 tsp vinegar
• 5 tbsp vegetable oil
• 125g caster sugar
• pinch salt
• 1 tsp ground ginger
• 300g plain flour
• 1 tbsp cornflour
• 2 tsp baking powder
• 150g fresh blueberries

Instructions

1. Preheat your oven to 180c/160c fan/350f/gas mark 4.
2. Fill a 12 hole muffin tray with muffin or cupcake cases.
3. Pour milk into a mixing bowl, add the vinegar and stir. Leave for a few minutes.
4. Add the oil to the milk and stir.
5. Add the sugar, salt and ginger to the milk, then add the flour, cornstarch and baking powder.
6. Fold to mix (as little as possible), then scoop into the cupcake or muffin cases.
7. Bake for 20-25 minutes until risen and baked through. Use a skewer to see if they are ready.
8. Remove from the oven, leaving the muffins in the tray for a few minutes, before moving them to a baking rack to cool completely.
9. Enjoy!

Notes:

Use a skewer or toothpick to see if they are ready. Insert it into a muffin, if it comes out clean they are ready, if there is batter on it they need a little longer. The muffins can be kept in an airtight container for 3 days. If you pop the box in the fridge when they are cool, you will get another couple of days out of them. The muffins can be frozen in a freezer bag for up to 3 months. Defrost at room temperature.

Calories

199.59

Fat (grams)

6.08

Sat. Fat (grams)

0.49

Carbs (grams)

35.22

Fiber (grams)

1.18

Net carbs

34.03

Sugar (grams)

14.07

Protein (grams)

2.93

Sodium (milligrams)

94.22

Cholesterol (grams)

0.00

Created using The Recipes Generator

Reference: BBC Good Food - The Health Benefits of Blueberries