Blueberry muffins

Ingredients

makes 12

• 240ml soya milk
• 1 tsp apple cider vinegar
• 250g self-raising flour
• 1½ tsp baking powder
• ¼ tsp bicarbonate of soda
• ½ tsp salt
• 100g caster sugar
• 85ml vegetable oil
• 1 tsp vanilla extract
• Zest of 1 lemon (optional)
• 200g fresh blueberries

Directions

1. Preheat the oven to 180°C. Line a muffin tin with cases.
2. Add the apple cider vinegar to a measuring jug, then the soya milk. Set aside to form the buttermilk.
3. In a large bowl combine flour, baking powder, bicarbonate of soda and salt.
4. In a separate bowl, mix the sugar, vegetable oil, vanilla extract and lemon zest. Add the buttermilk and whisk to combine.
5. Add the wet ingredients to the dry, and stir until combined. Do not overmix. Gently fold in the blueberries. Spoon into muffin tins, filling each cup about ¾ full. Bake for 20-25 minutes until a skewer inserted in the centre comes out clean. Allow to cool.