My darling daughter made me a cake at school the other day. I got home, late-ish, from work to see a note saying ‘I love you’ and a little cake sitting on the kitchen table. Very sweet! I thanked her the next morning, only for her to say ‘It would have been for Mummy, but it has some butter in it so she couldn’t eat it’! Ah, the fickleness of kids!

Anyway, on with the recipes. For those who are kind enough to follow me on Twitter, I posted a photo and promised the recipe, so here goes. Before we start, I must make a full disclaimer – the base of the recipe is shamelessly plagiarised from Vegan Family. Here’s my version of it which delivers awesome blueberry muffins. I swear you would seriously never know these were dairy-free. Reckon it counts as one of your five a day?

Dairy free blueberry muffins

Oven: 180C

Makes 12 decent sized muffins, so you probably want a muffin tray with 12 holes for this! Iris loves putting the little paper cases in, although we do sometimes end up with more than one per hole.

300g self-raising flour

100g sugar

1 teaspoon of bicarb

Mix that lot together in a big bowl, make a volcano shape out of it and then chuck in the wet stuff:

200ml sunflower oil

200ml milk substitute – I use rice milk which works perfectly. Almond milk gives a bit of a denser texture for some reason. I guess you could use real milk, but then it wouldn’t be vegan!

A good glug of vanilla essence (technically probably most of a tablespoon but I love vanilla so be generous)

Once that’s all mixed up and a lovely texture, chuck some blueberries in (rinse them first and make sure there aren’t any stalks attached). Your call on how many you put in – Iris decided when we made them that about 3/4 of a punnet was right, and that worked out pretty well. Give it a stir to mix and use a couple of spoons to get it into the muffin cases. Bake in the middle of your oven for about 12 minutes…

Try it, and let me know what you think….