• 200ml homemade soy milk from the  AND SOY cooking blender
  • 2 tsp apple cider vinegar
  • 150g spelt flour
  • 150g corn flour
  • 1 1/2 tsp baking powder
  • 1/2 baking soda
  • 1 pinch of salt
  • 40g rapeseed oil
  • 150g agave syrup
  • 150g fresh or frozen blueberries


To make gluten-free muffins, replace the spelt flour with a mixture of 100g whole grain rice flour, 30g cornstarch, 15g tapioca starch and 2 teaspoon arrowroot flour and use only 140ml soy milk instead of 200ml.


  1. Mix the soy milk with the apple cider vinegar and let the mixture stand for about 10 minutes until it thickens.
  2. Mix both flours well with the baking soda, baking powder and salt.
  3. In a separate bowl, mix the agave syrup and soy milk together and add it to the dry ingredients. Stir well with a spoon until a homogeneous dough is obtained.
  4. Add the blueberries and fold gently. If frozen fruits are used, do not defrost them in advance, otherwise they will make the dough soggy and discoloured.
  5. Prepare a muffin tin with paper cups. Fill the cups up to 2/3 with dough. Bake in the preheated oven for 18 - 22 minutes (until the toothpick sample no longer has dough sticking to it). Leave the muffins to cool for 5 minutes, then remove them from the muffin tin and let them cool on a cooling rack.