A very Veganuary recipe
Tuesday, January 11
Perfect for adults or for little hands to try out, this vegan blueberry and coconut muffin recipe from Tala is incredibly easy to make in no time at all. And if you don’t like blueberries, why not use some other berries in the recipe instead? Raspberries or cranberries would be a good swap. Makes 12 muffins.
- Caster sugar: 150g (5¼oz)
- Dairy-free margarine: 150g (5¼oz)
- Coconut milk: 7tbsp
- White vinegar: 1tbsp
- Self-raising flour: 200g (7oz)
- Bicarbonate of soda: ½tsp
- Baking powder: ¼tsp
- Desiccated coconut: 3tbsp
- Blueberries: 125g (4½oz)
- Icing sugar
- Muffin cases: 12
- Muffin tin: 12-hole
- Large mixing bowl
- Electric whisk
- Turn on the oven to 170˚C (338˚F/Gas Mark 3). Pop one muffin case inside each hole in the muffin tin.
- Put the margarine and sugar in the mixing bowl. You will need to make sure the margarine is soft before you start to mix everything together, or else it will be really difficult to mix. You can leave it out of the fridge for a few minutes so it softens up a little.
- Next, take your electric whisk and turn it on a medium speed. Start mixing the margarine and sugar together – this should only take a few minutes. You want it to end up looking smooth and creamy.
- Add the coconut milk one spoonful at a time – you don’t want to add too much at once. Stir the coconut milk into the mixture each time, until you have added it all and it’s all mixed in. Don’t worry if it starts to look curdled because this will be fixed once we add the flour later.
- After adding and stirring in all the coconut milk, pour the vinegar into the bowl and mix it all together.
- Now you need to add the flour, bicarbonate of soda, baking powder and desiccated coconut to the bowl. Mix the ingredients into the muffin batter until everything is fully combined.
- Finally, add the blueberries to the bowl. Take a spatula or a wooden spoon and gently fold the berries into the muffin mixture.
- Spoon some of the muffin mixture into each of the muffin cases until they are all filled. But make sure you don’t fill them right up to the top as they will grow in the oven. Bake the muffins in the oven for 20–25 minutes. You want the muffins to have a light brown colour and be firm on top.
- When the muffins are cooked, carefully take them out the oven – make sure you have an adult to help with this. Leave the muffins in the tin for a few minutes to cool down. When they have cooled down a bit, carefully pop them out of the tin and leave them to cool down completely.
- Sprinkle some icing sugar on top of the muffins. Now you can enjoy your tasty treats!
For more information, visit Tala's website HERE.