Ingredients

Wet

200ml oat milk

1 tsp apple cider vinegar

Juice of 2 lemons (around 2 ½ tbsp)

40ml olive oil

Dry

300g plain flour  | 2 cups

½ tsp salt

150g caster sugar | 3/4 cup

1 1/4 tsp bicarbonate of soda

2 tsp baking powder

3 tbsp poppy seeds

Zest of 2 lemons 

150g frozen blueberries

For the lemon drizzle icing:

30ml oat milk (1 tbsp)

60ml fresh lemon juice (2 tbsp)

120g icing sugar

Method

Preheat the oven to 180ºC (Fan)

Mix the oat milk and vinegar together and leave for around 5 minutes to create a ‘buttermilk’ like texture

Add all of the dry ingredients into a large bowl and mix together

Pour the remaining wet ingredients in with the milk and vinegar and whisk together

Fold the wet ingredients into the dry (leaving out the blueberries) making sure no pockets of flour have been left

Add the blueberries into the mixed batter and turn gently (you just want to fold them in to prevent the colours mixing)

Pour the muffin mix into each case and top with a few additional frozen berries and push into the surface

Bake at 180ºC for around 5 extra minutes (26-30) minutes, prick with a knife and check it comes out clean

For the icing

Add fresh lemon zest to top each muffin

Mix the icing sugar with the oat milk and lemon juice in a bowl until runny enough to drizzle over the top of each muffin (simply add 1 tsp more of icing sugar at a time if it’s too runny)

Sprinkle fresh lemon zest over the top of each muffin