• 2 glasses of wild blueberries or blueberries (250 g)
• 400 g flour
• 175 g raw cane sugar
• 1 pinch of salt
• 8 g  vanilla sugar
• 12 g (approx. 3 tsp) baking powder
• 180 ml rapeseed oil
• 320 ml oat or soy milk

Step 1- The dough

• Drain the blueberries in a colander.
• Combine 400 g flour, 175 g raw cane sugar, 8 g vanilla sugar, 12 g baking powder and a pinch of salt in a large bowl.
• Add 320 ml oat or soy milk and 180 ml rapeseed oil and mix until smooth.
• Gently fold in 2/3 of the blueberries.

Step 2- Fill the muffin cups

• Preheat the oven to 200°C (top and bottom heat) or 180°C (convection oven).
• Divide the batter (preferably with the help of a piping bag or 2 tablespoons) among the 12 muffin cups.
• Now spread the remaining blueberries on the muffins, pressing the berries lightly.

Step 3- Bake it

•  Bake for approx. 20-23 min.