Muffins differ to cakes in being a little bit heavier in texture and slightly chewier. We all know and love muffins and know that these characteristics are positive for this delicious baked good. I love fruity muffins. A few years ago I would have picked a chocolate muffin every time, but now I veer towards the fruitier flavors.
These Vegan Berry Muffins only contain 10 ingredients and comes together in minutes. Muffins contain less fat than cake so are inherently healthier. For this recipe. I have also added some soy yoghurt which also helps to keep the fat level lower. There is only 30g of oil in the whole 6 muffins!
Muffin batter doesn’t require the same gentleness or concentration as a cake batter. The whole thing is a lot more rustic. You don’t want to overmix your batter or you’ll build up the gluten in the flour, but you can give the batter a good beat. I like gently folding the fruit in as this stops the berries turning the batter purple. I love sprinkling a generous layer of sugar on top of the muffins for a delicious crispy top. If you want to keep these healthier you can leave the sugar off or top with oats or seeds instead.
Once you have got the hang of this recipe it is so easy to swap the berries for different fruit or even chocolate chips. This would make a lovely lemon and poppyseed muffin with the zest and juice of a lemon and a couple of tablespoons of poppy seeds.
- 200g self-raising flour
- 75g sugar + more for topping, if using
- 1/2 tsp baking powder
- 1/4 tsp sea salt
- 100g soy yogurt
- 100g oat milk
- 30g vegetable oil
- 1 tsp vanilla extract
- 100g mixed berries (fresh or frozen)
1. Preheat the oven to 160°C. Grease 6 holes of a cupcake or muffin tin.
2. In a mixing bowl, stir together the flour, sugar, salt, and baking powder.
3. Add the yogurt, milk, vanilla, and oil to the dry ingredients.
4. Give the ingredients a good mix until you have a smooth batter.
5. Fold in the berries, being careful not to overmix and make the batter purple.
6. Spoon evenly between the 6 greased muffin holes.
7. Sprinkle some sugar. I used about 1 tsp for all 6 muffins.
8. Bake for 25–30 minutes until they are golden brown. To check if they are ready, insert a skewer into the middle of the muffin. If it comes out with only a few crumbs or is clean, they are ready.
9. Allow to cool in the tin before removing.
Also by Katharine: Vegan Biscoff Rocky Road Bars
Get more like this—Sign up for our daily inspirational newsletter for exclusive content!
Photo: Katharine Hopkins