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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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  • Prep time15 minutes
  • Servings12
vegan recipes to impress
dairy free desserts
recipe image Blueberry Muffins
  • 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
  • 1 pack Violife Creamy Original
  • 100 g icing sugar
  • vanilla extract
  • ½ cup blueberries, halved
  • Lemon zest, optional
  1. Preheat oven to 180°C degrees.
  2. Mix all wet ingredients in a bowl, whisking until smooth.
  3. In a separate bowl mix the dry ingredients. Combine the wet mixture with the dry one and mix until well combined.
  4. Add the blueberries and fold into the batter with a spatula.
  5. 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.
  6. 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.
  7. Once the muffins are ready, place the frosting into a piping bag and decorate your muffins. Sprinkle with lemon zest.