Vegan Blackberry Muffins (Low Sugar)
More foraging resulted in more blackberries, so we made blackberry muffins with them. Delicious and simple.
Servings: 10 muffins
Ingredients
- 150 g fresh blackberries can be frozen too, don't defrost them
- 250 g all purpose flour
- 110 g vegan butter or margarine
- 1 tsp baking powder
- 130 g granulated or light brown sugar you could add more up to 200g if you prefer sweeter muffins
- 250 g vegan yogurt plain, unsweetened
- 4 tbsp plant milk
- 1 lemon zested or few drops of lemon essence
- 1 tsp vanilla extract
- 1.4 tsp salt
Instructions
- Preheat your oven to 190°C (fan) / 375°F / Gas Mark 5. Line a cupcake/muffin tin or just grease it.Add all the ingredients - minus the blackberries - to a large bowl and combine them.Add the blackberries to the batter, folding them in gently so they don't break.
- Spoon them into the cupcake/muffin tin.Bake them for about 25 minutes in the preheated oven. Let them cool a bit before eating.Enjoy!
