1. Preparation:
Preheat the oven to 180 °C (top/bottom heat). Line a muffin tin with paper cases.
2. Prepare the batter:
Mix the flour, sugar, baking powder, ground almonds, vanilla sugar, salt and cinnamon in a large bowl. Then add the oil and plant milk and mix everything into a smooth batter.
3. Fold in the blueberries:
Gently work the blueberries into the batter so they don't get squashed.
4. Shape the muffins:
Divide the batter evenly between the prepared paper cases. Fill the cases about 2/3 full so that the batter can rise during baking.
5. Bake:
Bake the muffins in the preheated oven for about 30 minutes until lightly golden brown. Test with a wooden skewer to see if they are cooked through: If no batter sticks to the stick, the muffins are done.
6. Leave to cool:
Remove the muffins from the oven, leave to cool slightly and sprinkle with powdered sugar if desired.
Nutritional values per muffin (approx.):
Calories: 210 kcal
Fat: 9 g
Carbohydrates: 29 g
Protein: 3 g
