Cooking for children
Blueberry Muffins
Are you ready for some vegan blueberry muffins? Find the best recipe here, packed with blueberries and easy frosting made with Violife Creamy Original.
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![Cooktime]()
Cooking time30 minutes![Preptime]()
Prep time15 minutes![Difficulty]()
DifficultyEasy![Servings]()
Servings12 portions
- 300 g self-raising flour
- 1/4 teaspoon salt
- 150 g brown sugar
- 200 g unsweetened almond milk
- 60 ml olive oil
- 1 tsp vanilla extract
- 300 g blueberries
FOR THE ICING:
- 1 pack Violife Creamy Original
- 100 g icing sugar
- vanilla extract
- ½ cup blueberries, halved
- Lemon zest, optional
- Preheat oven to 180°C degrees.
- Mix all wet ingredients in a bowl, whisking until smooth.
- In a separate bowl mix the dry ingredients. Combine the wet mixture with the dry one and mix until well combined.
- Add the blueberries and fold into the batter with a spatula.
- Line 12 muffin tins with cases and fill each one with 2 tbsp of the batter. Top with blueberries and a sprinkle of sugar and bake for 30 minutes.
- Meanwhile make the frosting by whisking Violife Creamy Original until smooth. Add the rest of the ingredients and fold until combined. Place frosting in the fridge.
- Once the muffins are ready, place the frosting into a piping bag and decorate your muffins. Sprinkle with lemon zest.
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