makes 6

25 minutes


  • 125g plain flour⁠
  • 110g Sweet Freedom LIGHT SYRUP⁠
  • 1 tbsp poppy seeds⁠
  • 2 tsp baking powder
  • 120ml plant based milk⁠
  • 1 vegan egg (chia or flax both work)⁠
  • 2 tbsp melted vegan butter
  • ½ lemon zest
  • 1 tbsp lemon juice⁠
  • ½ cup blueberries⁠


  1. Preheat the oven to 170 degrees. Line a muffin baking tray.⁠
  2. Make a chia egg by mixing 1 tbsp chia seeds with 2 tsp water. Leave to thicken for 5 mins.
  3. In a bowl mix the flour, baking powder and poppy seeds.⁠
  4. In another bowl add in the milk, LIGHT SYRUP, melted butter, vegan egg, lemon juice and zest. Mix until combined. Try not to over mix!⁠
  5. Stir the dry mixture into the wet and then stir in blueberries (Don't over mix)⁠
  6. Put equal amounts of the mixture into the muffin cups.⁠
  7. Bake for 20-22 minutes. Check that a cocktail stick comes out clean⁠.
  8. Let the muffins cool before enjoying!

Thanks for this lovely recipe @siyas_mummys_kitchen

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