Okara lemon and blueberry muffins
Print Recipe
5 from 1 vote

Easy Vegan Lemon & Blueberry Muffins

Delicious muffins that also use okara from making home made soya milk.
Servings: 6 small muffins
Author: Helen Best-Shaw
Prep Time10 mins
Cook Time25 mins
Total Time35 mins

Ingredients

Wet ingredients

  • 200 ml plant milk - (I use coocnut)
  • 100 ml vegetable oil

Dry Ingredients

  • 170 g plain white flour
  • 70 g caster sugar - (I like golden)
  • 1 zest of 1 lemon
  • 2 tsp baking powder
  • pinch salt
  • 60 g blueberries
  • 1 tbs oats - (optional)

Instructions

  • Preheat the oven to 190C / 375F / Gas 5.
  • Pour the wet ingredients into a jug and whisk with a fork.
  • Dollop into muffin tins and sprinkle with oats. Bake at GM5 for 20 to 25 minutes until risen and golden.

Notes

*If using frozen blueberries just add them to the batter directly from the freezer and bake for another minute or two.
Please note that the nutrition information provided below is approximate and meant as a guideline only.
Calories: 317kcal | Carbohydrates: 37g | Protein: 4g | Fat: 17g | Saturated Fat: 13g | Sodium: 228mg | Potassium: 247mg | Fiber: 1g | Sugar: 13g | Vitamin A: 70IU | Vitamin C: 2.2mg | Calcium: 117mg | Iron: 1.6mg
Course: Baked Goods
Cuisine: American, Baking, Vegan
Keyword: Okara, Lemon & Blueberry Muffins