Vegan Blueberry Muffins

Ingredients:

10oz Plain flour
1 and ½ tsp Baking powder
½ tsp salt
Zest from 2 lemons
5oz Sugar
175ml Soya milk
60ml sunflower oil (or veg oil)
1 tsp lemon juice
1tbsp Cider vinegar (this acts as the egg substitute)
7-8oz Fresh blueberries

Makes 12 American muffins or 18 English

Method:

Preheat oven to 375f or 190c lightly grease the muffin tins or use cupcake cases.
In a medium bowl mix the flour, baking powder, salt and lemon zest.
In a large separate bowl mix the sugar, milk, oil, lemon juice and vinegar.
Add the dry ingredients to the large bowl with the sugar etc and stir until all ingredients are mixed. Careful not to over stir.
Gently fold in the blueberries.
Fill the muffin tins (cupcake cases) about ¾ full.
Bake in the centre of oven for 2o-22 minutes or until a skewer inserted in their centre come out clean.
Remove from the oven and allow to cool in the tin for 5 minutes, then remove and cool on a wire rack.

Notes:

These are great vegan muffins with no hint of vinegar flavour, even my non vegan friends enjoy these. Try using other fresh berries, I find raspberries work well.