{Vegan} Blueberry and Almond Muffins

{vegan} blueberry and almond muffins

The blueberries I used to photograph the Blueberry Swirl Cupcakes had spilled out of their little plastic tray twice in the van’s fridge before I eventually had time to make something with them, they were looking a little tired and squishy, perfect for a muffin! We had travelled down to wonderful campsite on the edge of Loch Ken near Dumfries to spend a few days exporing the area and after a cold, blustery day at Caerlaverock Wetland Centre all I wanted to do was get back to the site and be cosy, baking.

Many of the campsites and caravan parks we stay at are merely stopovers, somewhere to shower and sleep for the night. Every now and again we find one which we love so much it is hard to leave. Loch Ken Holiday Park is definitely one of them, in fact I think it is my favourite site in the entire UK! Go see for yourself!

I often dabble with vegan baking in the van because the egg substitute powder is a handy standby in the cupboard, it has a good shelf life making it a good backup on the road. Butter too can be difficult to keep chilled in hot weather so baking with oil is also a good option for some recipes including muffins. These can be made non vegan {with eggs}, see the end of the recipe. Like most muffins, these are super easy and although they don’t rise a great deal, they are lovely and soft, and light.

blueberry and almond muffins

oven 190C / gas 5

12 hole muffin pan lined with muffin cases

  • 225g blueberries
  • 85g golden caster sugar
  • 85ml vegan milk of your choice
  • 100ml water
  • 1/4 tsp almond extract {optional, but gives extra almond flavour}
  • 125ml sunflower oil
  • 175g plain flour
  • 40g Allergycare vegan whole egg replacer
  • 100g ground almonds
  • 4 tbsp ground flaxseed {optional}
  • 1/8 tsp salt
  • 1 tbsp baking powder

Put the golden caster sugar into a large bowl and add the vegan milk, water, almond extract and sunflower oil. Whisk it all up using a balloon whisk.

Too this, add the ground almonds and flaxseed. Weigh the flour and vegan egg replacer and combine well in a separate bowl, along with the baking powder and salt. Sift this into the liquid/sugar mixture, from a bit of a height to get some air into in. Gently fold it in but don’t over mix, it should appear still quite lumpy, just enough to make sure there are no clumps of flour. Not a smooth batter like sponge cake.

Fill the muffin cases so the batter is level with the rim and bake for 25-30 mins, until a skewer inserted comes out clean. Cool on a wire rack.

If you make these with a different vegan egg subsitute, follow the instructions on the packet and remove the 50ml of water, you are ‘replacing’ 2 medium eggs. These muffins can be made with eggs too for a non vegan version, just replace the egg substitute with 2 free range eggs and remove the water. The eggs should be whisked along with the milk {use cow’s milk}, oil and sugar.

No Responses

  1. Martha says:

    how much applesauce should i use to replace the egg and oil?

    • I have never baked with apple sauce, I would try replacing the oil with 150 ml {about 1/2 cup} of apple sauce. Omit the egg replacer or eggs and reduce the water to 4 tbsps and mix with 2 tbsp ground flax- this acts as a binding agent as well as boosting the nutrition content. If you don’t want to try the flax, up the apple sauce to 175 ml {3/4 cup}, omit the water altogether and see how you get on. Experiment!
      Let me know how you get on 🙂

  2. Dave says:

    I have this lovely picture in my mind of you and Chris cozy in your camper van with blueberry muffins warming you, looking out on the Loch Ken Holiday Park!