Blueberry Muffins - Dairy Free Alternative
by Toke Salami
Ingredients
1 cup of vegan butter
3/4 cup of white sugar
3 eggs
1 tsp of vanilla extract
2 3/4 cups of self raising flour
1/3 cup of buttermilk (1/3 cup of Soy milk, with 1 tsp
of vinegar or lemon juice)
Pinch of salt
Blueberries
Streusel
4 tbsp of butter
1 tsp brown sugar
6 tbsp Flour
few drops vanilla extract
1 tsp of cinnamon
Preparation time
15 mins
Cooking time
20 mins
Serves
3-4 servings
Method
Preheat oven to 175 degrees Celsius, and line cupcake tray with tulip muffin cases.
Cream your butter for about 3 mins, until soft, and add in your sugar slowly while whisking.
Whisk both until a light creamy texture is formed.
At this stage add in vanilla extract.
Sieve in your flour, and salt, and fold into wet mixture.
Add in vegan buttermilk, and whisk until just combined (do not over mix).
Coat blueberries in a bit of flour, and then add to your mix. Fold it into your batter
Scoop in 3 tbsp of the batter into the muffin cases, and top it off with your streusel.
Bake in the oven for 20-25 mins, or until your toothpick comes out clean.
Enjoy!
Streusel steps
-Mix together your vegan butter, flour, brown sugar, vanilla and cinnamon, until chunky bread like crumbles form
