Fluffy Blueberry and Cranberry Muffins

Fluffy Blueberry and Cranberry Muffins

I am going to be honest with you guys. Since I went vegan and even before that I struggled to make my own very fluffy muffins. The kind that you would get in your local coffee shop. And I tried so so many times. Everytime they were either too dry or just plain boring. So I kept baking and kept trying and NOW I have succeeded. I have created the most juicy and fluffy muffins ever. Better than the ones in the shop. And they are are non-vegan and child approved.

I do hate to say that there is sugar in them though which is a fact I really dislike and I might try to improve this recipe to make it refined sugar free but I might mess it up.

So for now I will share this sugary treat with you and hopefully you will like it as much as my colleagues, kids and me.

Blueberry and Cranberry Muffins
Serves 6
The fluffiest muffins youll ever make
  1. Plain flour 250g
  2. Sugar 150g
  3. Vegan Margerine or vegan Butter 150g
  4. Vanilla pod 1
  5. Binnamon 1/2tsp
  6. Bread Soda 1tsp
  7. Vanilla flavoured soya milk or plain if you like 200ml
  8. Chickpea brine 6 tbsp
  9. Apple Cider Vinegar 1 tbsp
  10. Frozen or fresh blueberries two handfuls
  11. Frozen or fresh cranberries two handfuls
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  1. Preheat the over to 175-180degrees, note ovens vary so watch them.
  2. Line a 6 mould muffin tin for parchment paper or muffin cases.
  3. Mix all the dry ingredients in a large bowl.
  4. Mix the chickpea brine, apple cider vinegar and soya milk in a different bowl and let stand for a couple of minutes.
  5. Now add the wet ingredients into the dry ingredients and mix with a hand or stand mixer unti well combined.
  6. Dicide the mixtures in two and add the cranberries and blueberries each in a different bowl.
  7. Mix well.
  8. Pour into the muffin tins and bake in the over for about 25 minutes or until a wooden stick come out clear.
  9. Enjoy

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