Vegan Blueberry Muffins with a touch of banana, incredibly fluffy and baked to perfection. You can hardly tell they are egg and dairy free, and can be made from scratch in under 30 minutes.
Sift the flour and add the baking powder.
Mash the banana with a fork, and add it to the bowl together with sugar, flaxseed and half of the amount of blueberries.
In a jug, measure the soya milk, and add the oil and vanilla extract.
Mix everything together, then divide the batter between the muffin holes lined with paper cases.
Top each muffin with 2-3 blueberries, then bake in the preheated oven at 200 degrees Celsius (390 Fahnreneheit) for 20 minutes or until golden.