About this recipe:Nobody will miss the dairy in these delicious dairy free blueberry muffins! They're deliciously moist and no one will believe they came from a dairy free recipe. Do check the label on your margarine for milk solids; some margarines contain some dairy-derived product.
250g caster sugar
1 teaspoon salt
250g plain flour
2 teaspoons baking powder
125ml soya milk
1 tablespoon vanilla extract
1 tablespoon lime juice
300g fresh blueberries
1 tablespoon demerara sugar for decoration
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:10min › Cook:25min › Ready in:35min
Preheat the oven to 190 C / Gas 5. Grease muffin tin or line with paper cases.
In a large bowl, mix together the margarine, 250g sugar and salt until smooth. Beat in the eggs one at a time until well blended.
In a separate bowl, stir together the flour and baking powder. Spoon some of this mixture onto the blueberries, and toss to coat. This will keep them from sinking to the bottom.
Stir the remaining flour mixture into the bowl with the eggs, alternating with the soya milk. Gently fold in the blueberries. Spoon the mixture into the muffin cases, filling to the top. Sprinkle a little demerara sugar over the tops of the muffins.
Bake for 25 minutes in the preheated oven, or until muffin tops are golden brown, and the tops spring back when pressed lightly. Cool for at least 10 minutes before removing from tin.