Hello Lovelies, we are really happy that Berry season has finally arrived in Switzerland. We love all kind of berries and in summer we would be satisfied if we only had berries all day long, okay maybe some watermelon as well! So if you would ask me what my favorite berry is I would have some hard times deciding since I love them all so much!
So with the first Swiss strawberries we made these vegan berry muffins, that turned out really delicious and so moist. For some of the muffins we also used black- and blueberries – why decide when you can have all the berries. You can eat them as muffins or you can add a simple coconut whipped creme topping to fancy them up a bit and enjoy them as cupcakes!
The batter is genuinely beginner-friendly: no eggs, no complicated steps. Instead of egg, a splash of sparkling water together with the baking powder does the lifting, and thanks to plant margarine and plant milk the muffins still come out lovely and soft. One little trick of mine: I toss the berries in a little flour before folding them in, so they don't sink to the bottom but spread evenly through the batter. Fresh or frozen berries both work beautifully.
If you'd like to nibble your way through my baking corner, be sure to try my berry cupcakes with chocolate frosting for the chocolate lovers. For autumn I love my spiced apple cinnamon muffins, and when berry season is in full swing my almond sponge cake with berries is a wonderful next bake. I'd be so happy if you give these muffins a go – do leave me your feedback below!
