Vegan Berry Muffins

Instructions

1. Step 1

   Heat the oven to 190°C. Line a 12-cup muffin tin with paper liners.

   Cookware: muffin tin, Paper muffin liners

2. Step 2

   Stir the oat milk and apple cider vinegar together in a medium mixing bowl. Let the mixture stand until slightly thickened.

   Timer: 5 min (fixed)

   Ingredients used: 10.0 ml Apple Cider Vinegar, 240.0 ml Oat Milk

   Cookware: Medium mixing bowl, whisk

3. Step 3

   Whisk the wheat flour, granulated sugar, baking powder, and salt together in a large mixing bowl.

   Ingredients used: 10.0 gr Baking Powder, 2.0 gr Fine Salt, 140.0 gr Granulated Sugar, 250.0 gr Wheat Flour

   Cookware: mixing bowl, whisk

4. Step 4

   Whisk the vegetable oil and vanilla extract into the oat milk mixture.

   Ingredients used: 5.0 ml Vanilla Extract, 80.0 ml Vegetable Oil

   Cookware: Medium mixing bowl, whisk

5. Step 5

   Pour the wet mixture into the dry mixture and fold just until no dry flour remains.

   Cookware: mixing bowl, spatula

6. Step 6

   Gently fold the blueberries and raspberries into the batter.

   Ingredients used: 90.0 gr Blueberry, 90.0 gr Raspberry

   Cookware: mixing bowl, spatula

7. Step 7

   Divide the batter evenly among the 12 lined muffin cups.

   Cookware: muffin tin

8. Step 8

   Bake at 190°C until the muffins are risen, lightly browned, and a skewer inserted in the center comes out without wet batter.

   Timer: 20 min (fixed)

   Cookware: muffin tin

9. Step 9

   Cool the muffins in the tin for 5 minutes, then transfer them to a wire rack to cool further.

   Timer: 5 min (fixed)

   Cookware: muffin tin, wire rack