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Blackberry Muffins (Ve)

This is a great way to incorporate blackberries onto your table! You can switch blackberries for blueberries or vice versa! Be creative and enjoy!


250ml soy milk

1 teaspoon apple cider vinegar

240gms self-raising flour

2½ teaspoons baking powder

¼ teaspoon baking soda

½ teaspoon salt

125gm granulated sugar

90ml vegetable oil

1 teaspoon vanilla extract

zest of 1 lemon

150-200gm fresh blackberries


Preheat the oven to 190C or 170C fan or Gas Mark 5. Line a muffin tin with greaseproof muffin cups and set aside.

In a small jug combine the soy milk and apple cider vinegar. Set aside to allow milk to curdle.

In a larger bowl combine the flour, baking powder, baking soda and salt. Set aside.

Mix together the sugar, vegetable oil, lemon zest, and vanilla extract. Add the soy milk/vinegar mixture and stir to combine.

Stir in the dry ingredients until well incorporated. Be careful not to over mix - a few lumps are okay.

Fold in the blackberries or blue berries.

Spoon into muffin tins, filling each cup about ¾ full. Bake for 20-25 minutes until a knife inserted in the middle comes out clean.

Remove from heat and allow muffins to cool before removing from pan.

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