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Blueberry Muffins





Combine the dry ingredients – flour, sugar, yeast, salt, vanilla, grated lemon peel – in a bowl and mix well.


In another container combine the liquid ingredients – soy milk, lemon juice, vinegar, and oil – and leave it to rest for 5 minutes.


Cut half of an apple into small cubes.


Pour the liquid ingredients into the bowl along with the dry ingredients, add the diced apple and washed blueberries. Mix all the ingredients together.


Pour the batter into a muffin pan (or cups).


Fill the oven tray with water to generate steam. Preheat the oven to 180°C. As soon as the temperature has been reached, program the combination oven: steam level 1 and convection at 180°C for 30 minutes.


Put the muffins in the oven and press "Start" to start baking.


When baked, leave the muffins to cool on a wire rack.


Blueberry Muffins


Adjust Servings:
250g wholemeal seed flour
80g brown sugar
½ packet of cream of tartar
peel of half a lemon
some salt
vanilla to taste
125g fresh blueberries
1/2 apple diced
270ml soy milk
60ml sunflower seed oil
juice of half a lemon
1 tsp cider vinegar

Veggie Situation - Plant-based foodie Couple

Veggie Situation - Plant-based foodie Couple

Founded in 2016 and enjoying continuous growth since then, Veggie Situation is a project developed by a couple of vegan "foodies" - Jurgita Rubikaite and Filippo Ronchi. Our content revolves around the development of healthy vegetarian recipes with a great attention to aesthetics, colours and a healthy lifestyle.

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