Eggless Blueberry Muffins

This is a work in progress, recipe left here so that I can adapt it (or maybe you can), the muffin was super fragrant and soft, the texture was nearly there but perhaps more flour or less chickpea meringe or less milk was needed. So as a rough idea for your inspo: Recipe adapted from heavenly home cooking Makes 12 muffins 2 cups flour 2 tsp baking powder 1 tsp baking soda ½ cup sugar ¼ tsp salt Zest of a lemon ½ cup melted butter ½ cup Greek yoghurt ½ cup of milk 1 tsp vanilla 2 cups of blueberries ½ cup sugar 1 tsp of lemon juice 100 g of chickpea water (about 2/3 the liquid in 1 can of chickpeas - choose the can with springwater not brine) 1. Preheat oven 190 c fan and line a 12 muffin tin. 2. Add chickpea water, ½ cup of sugar and lemon juice into a bowl. Mix it on medium setting for about 7 minutes until you get relatively stiff peaks. Set aside. 3. In a bowl combine flour, baking powder, baking soda, ½ cup of sugar, salt and zest of a lemon. Mix this until combined 4. To the bowl add milk, yoghurt, vanilla and melted butter and roughly combine. 5. Add in half the blue berries and give it a mix, deliberately smooshing some blueberries so they release some of their juices and their colour. 6. Add your meringue mixture into the batter in two parts. 7. Add in the rest of your blueberries. 8. Divide the mixture amongst your muffin tin. 9. Bake for 10 mins at 190 c fan then 18-20 mins at 170 c fan (until a skewer comes out clean)