Method:

1.       Preheat the oven to 200C, or fan 180C

2.       Combine your plant milk with Rayner’s Pomegranate Vinegar. Set aside to curdle while preparing the remaining ingredients to make a ‘buttermilk’

3.       Whisk all dry ingredients in a large mixing bowl

4.       Pour in the wet ingredients, as well as your ‘buttermilk’ and stir until evenly mixed.

5.       Fold the blueberries into the batter.

6.       Once the blueberries are mixed in, fill 12 muffin cases in a muffin tin with the batter.

7.       Bake in the oven for 22-26 minutes, until golden brown or a toothpick comes out clean.

8.       Cool in the tins for five minutes before turning on to a wire rack to finish cooling.

You can view a video of this recipe on our Instagram here.