This easy-to-bake blueberry & lemon muffin recipe will become a staple in your repertoire. They're light, fresh and subtly sweet, thanks to the jammy blueberries.
Soya milk is our plant-based milk of choice for baking due to its higher protein content, producing a sturdier crumb. However, this recipe will also work with oat or almond milk. These muffins are at their best on the day they are made. If eating the following day, place in an oven at 180°C / 160°C fan / 350°F for 5–6 minutes to warm. These muffins also freeze well.
