Dairy Free

Blueberry Cinnamon Muffins

Cinnamon Blueberry Muffins


  • 100g Dairy Free Spread (I used vitalite)
  • 100g Sugar
  • 100g Self Raising Flour
  • 50g Fresh or Frozen Blueberries
  • 50ml Dairy Free Milk (I used coconut)
  • 2 eggs
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • pinch of salt (I used sea salt)


  1. Preheat the oven to Gas Mark 5 (190c / 375f).
  2. Cream the spread with the sugar (using a wooden spoon).
  3. Add the flour to the mix, sprinkle over the cinnamon, baking powder and salt.
  4. Break one egg on top of the flour, mix to combine, then add the second egg and combine gently.
  5. Add the milk and beat until smooth and a paste like consistency.
  6. Add the blueberries and gently combine..
  7. Spoon into 12 muffin cases (I always line my tin with cases but you can grease tins if you prefer).


  • Place the filled tray on the top shelf in the oven for 15-20 minutes.
  • Cakes will be golden brown and well risen when cooked.
  • Leave in the tin for 5 minutes before moving to a wire rack to cool.
  • Enjoy!

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