🍰 Vegan Blueberry Muffins

Name: Vegan Blueberry Muffins
Total time: 30 min
Yield: 4 servings
Ingredients: vegan margarine 150 g; sugar 150 g; vanilla sugar 1 packet; salt pinch; soy drink 80 ml; vinegar 1 tbsp; wheat flour, type 405 200 g; baking powder 0.5 packet; blueberries, frozen 150 g

270 kcal · 30 min · 4 servings

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Ingredients

vegan margarine 150 g
sugar 150 g
vanilla sugar 1 packet
salt pinch
soy drink 80 ml
vinegar 1 tbsp
wheat flour, type 405 200 g
baking powder 0.5 packet
blueberries, frozen 150 g

Instructions

1. Preheat the oven to 180 degrees Celsius with top and bottom heat.
2. Place the soft margarine, sugar, vanilla sugar, and a pinch of salt in a bowl.
3. Beat the ingredients with a hand mixer until frothy.
4. Stir in the soy drink and the vinegar.
5. Mix in the flour and baking powder until a smooth batter forms.
6. Gently fold the frozen blueberries into the batter.
7. Grease the cups of a muffin tin or line them with paper liners.
8. Distribute the batter evenly among the cups.
9. Bake the muffins in the oven for about 25 to 30 minutes.
10. Remove the muffins from the oven when they are golden brown.
11. Loosen the muffins from the tin and let them cool on a wire rack.

Nutrition per serving

kcal: 270
Protein: 4 g · Fett/Fat: 10 g · Carbs: 43 g