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Okara lemon and blueberry muffins
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5 from 3 votes

Easy Vegan Lemon & Blueberry Muffins

Delicious muffins that also use okara from making home made soya milk.
Servings: 6 small muffins
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.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
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