Vegan blueberry muffins

Ingredients for 1 servings:

• 3 tbsp soy flour
• 12 tbsp water
• 200 g sugar, alternatively xylitol (sugar substitute)
• 200 ml plant milk (plant drink), e.g. soy milk
• ½ tsp vanilla powder
• 330 g flour
• 1 packet of baking powder
• 1 pinch of salt
• 1 organic lemon(s), zest
• 300 g blueberries, fresh or frozen
• 100 g margarine, vegan, e.g. E.g. sunflower margarine

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

super delicious, fluffy, juicy vegan

Preheat the oven to 200 degrees Celsius (top and bottom heat). Melt the margarine. Meanwhile, mix the soy flour with water and briefly beat with the sugar. Add the milk, lemon zest, vanilla, and margarine. Combine the flour with the baking powder and salt and mix all ingredients together, preferably with a mixer. Finally, add the blueberries and mix lightly. Divide the batter into baking cups in a muffin tin. Bake the muffins for about 25-30 minutes (depending on the oven; use a toothpick to check if they are hot). Let them rest for a few minutes before removing them from the tin. Once completely cooled, simply enjoy! This batter makes about 18-20 muffins.