Blueberry Muffins

Wholesome, soft and packed full of delicious fresh blueberries, these blueberry muffins are the perfect morning or midday snack. You’ll love the flavours in these, the lemon works to bring the whole thing together into one of the best muffin recipes you’ll ever make! 

I love making these in the summer when I want cake (I always want cake…) but also want a bit more of a fresh and fruity taste rather than just going for a typical chocolate muffin.

I’d always chosen chocolate over blueberries when it came to muffins when i was growing up, but now I think i probably like them equally. I’m determined to make a recipe for every muffin flavour i can think of, so if you think of a flavour i haven't yet done please pop it in the comments below!

Once you’ve made these, store them in an airtight container once cooler and they’ll stay nice and soft for about 3 days. They’ll be good to eat for longer, but they might go a bit firmer and drier, so it makes a nice excuse to eat a whole batch of muffins in just a few days.

Let me know how you got on in the comments below, and as always make sure you tag us in all your foodie makes on instagram!

Recipe

Yield: 10-12

Total Time: 30 minutes

Ingredients:

• 250ml / 1 cup Almond or Soy Milk

• 1 teaspoon Apple Cider Vinegar

• 250g / 2 Cups Plain Flour

• 2 teaspoons Baking Powder

• ¼ teaspoon Bicarbonate of Soda

• Pinch of salt

• 1 1/2 cups / 300g caster sugar

• 125ml / ½ Cup Sunflower Oil

• 1 teaspoon Vanilla Extract

• Zest of half a lemon

• 200g / 2 Cups Fresh Blueberries

Method:

1. Preheat the oven to 180c and line a muffin tin with cases.

2. In a jug or bowl, mix together your soy milk and apple cider vinegar, then leave to one side to curdle.

3. In a separate bowl, combine your flour, sugar, baking powder, bicarbonate of soda and salt.

4. In a third bowl, mix together your sunflower oil, lemon zest and vanilla extract. Add your soy milk mixture, then stir in your dry ingredients. Finally, fold in your blueberries.

5. Spoon the mix into muffin cases, filling till about ¾ full. You can sprinkle a bit of sugar on top at this point if you want an extra little crunch! Bake for 25 minutes, or until a cocktail stick inserted into the middle comes out clean.

6. Once cooled, you can top with a couple of blueberries if you want the same aesthetic effect!

What did you think of this recipe? Did you do anything differently? We’d love to hear from you in the comments below. Don’t forget that you can share all your foodie makes with us using the hashtag #HBivore.

Follow us on Facebook and like us on Instagram to keep up to date with our latest recipes, news and content. You can also use the form below to receive all our news straight to your inbox each week. 

Written by Amy Northwood
Her-Bivore
My passion for food and conservation has led me to where I am now! My aim is to show people that veganism can be diverse, tasty and adapted to fit every lifestyle and budget!
You can find me on Instagram

Vegan Chocolate Brownie

Chocolate brownie is a staple. Whether that's a once-a-week staple or a rare favourite sweet treat staple, everyone needs some chocolate brownie in their life.

This is a perfect recipe for people who are egg-free, dairy-free, nut-free, soy-free or vegan! If you feed this to an omni friend of family member, I bet they won’t even guess that it’s vegan.

If you’re a fan of nutty brownies, simply swap out some of your chocolate chips for nuts and it’ll be perfect for you! Alternatively you can throw in some dried fruits, fresh raspberries or even mix it up with some vegan white or milk chocolate chips too.

Once you’ve made these, store them in an airtight container once cooled and cut and they’ll stay nice and soft for about 3 days. They’ll be good to eat for longer, but they might go a bit firmer and drier, so it makes a nice excuse to eat a whole batch of brownies in just a few days.

Let me know how you got on in the comments below, and as always make sure you tag us in all your foodie makes on instagram!

Recipe

Yield: 10-12

Total Time: 30 minutes

Ingredients:

• 4 tbsp chia seeds

• 1/2 / cup / 120ml water
• 1/2 cup / 115g vegan margaine, melted
• 1 cup / 200g caster sugar
• 1 cup / 220g soft brown sugar
• 1 tbsp vanilla extract
• 1 cup / 125g plain flour
• 1 cup / 85g cocoa powder
• 1/2 tsp salt
• 1 tsp baking powder
• 1 cup / 200g vegan chocolate chips or chocolate pieces

Method:

1. Preheat your oven to 175c and line a 9 x 9 inch baking pan with parchment.

2. Mix your chia seeds with your water in a bowl and set aside to thicken. Then melt your magrarine and whisk your melted margarine and sugars together. Add your chia seeds and vanilla and whisk until combined.

3. In the same bowl, sift in your flour, baking powder and cocoa powder, then add in your salt. Fold these in until just combined, being careful not to overmix.

4. Fold in half your chocolate chips and then pour the batter into your prepared tin. Sprinkle the remainig chocolate chips over the top and then bake for 35-40 minutes. Even if the brownies dont look done, they will firm up as they cool so don't be tempred to over bake!
5. Allow to cool in the pan for 20 minutes before transfering to a cooling rack and allowing to cool for a further 30 minutes before slicing and serving.

What did you think of this recipe? Did you do anything differently? We’d love to hear from you in the comments below. Don’t forget that you can share all your foodie makes with us using the hashtag #HBivore.

Follow us on Facebook and like us on Instagram to keep up to date with our latest recipes, news and content. You can also use the form below to receive all our news straight to your inbox each week. 

Written by Amy Northwood
Her-Bivore
My passion for food and conservation has led me to where I am now! My aim is to show people that veganism can be diverse, tasty and adapted to fit every lifestyle and budget!
You can find me on Instagram

When it comes to quick, easy and versitile vegan meals, pasta is the first thing thst come to mind. There's a reason that pasta is such a big part of cuisine in many countries, and that is because you can do pretty much anything with it! This is a nice quick one-pot recipe, which means you can spend less time in the kitchen cooking and washing up, and more time enjoying the important things in life (like eating!).

Costa coffee has announced they will be launching new vegan products this October! Currently their only three cafe vegan food options is the Chipotle Bean & Butternut Squash Wrap, Tomato & Basil Soup and the Vegan Oaty Jam Bake (one of my favourite things ever).

Serves: 2

Ingredients:

• 1 squash
• 1 white onion, diced
• 1 tin chopped tomatoes
• 1 tin chickepeas
• 1 bag spinach
• 1 clove garlic, crushed
• 2 tbsp olive oil
• salt and pepper

1.) Cut the very top and bottom off your squash, and then cut it in half so youre left with two chunks, then cut each of those in half so you have 4 large thick 'coins'.

2.) Remove the seeds and place them to one side, if you dont want to waste them you can use our Roasted Squash Seeds recipe (they make a great snack!).

3.) Place all your squash ontp a baking tray and brush round the skin with oil, then season. Bake at 180c for about 45 minutes or until a knife is easily inserted into them and they are soft. 

4) Meanwhile, drain your chickpeas (If you want, you can keep the juice from the tin and use it to make chocolate mousse!) and place them into a large saucepan. Add your diced onion, chopped tomatoes and garlic. Bring to the boil and then simmer for 20 minutes.

5.) Turn the pan right down and stir cocasionally until the squash is ready. Add the spinach to your chickpea pan a few minutes before youre ready to serve.

6.) Allow one small and once large piece of squash per person, and spoon your  spinach and chickpea mix over the top. 

Written by Amy Northwood
Her-Bivore
My passion for food and conservation has led me to where I am now! My aim is to show people that veganism can be diverse, tasty and adapted to fit every lifestyle and budget!
You can find me on Instagram