Preheat the oven to 200C or 400F. Grease your muffin pan with vegan butter and oil. This ensures the delicate muffins won’t get stuck to the pan.

If you are using frozen blueberries, gently cook them in a small saucepan with 1 teaspoon of caster sugar until they thaw and release some juices. Turn off the heat and set aside.

In a small bowl, combine the milk and apple cider vinegar or lemon juice. Set it aside to curdle and form buttermilk.

While you’re waiting, combine all the dry ingredients in a large mixing bowl.

Now that the buttermilk is ready, you can add in the vegan yoghurt, melted vegan butter and light brown sugar. Mix until smooth.

Pour the wet ingredients into the dry ingredients and whisk to combine. The mixture should be about the thickness of the yoghurt, and when left for a minute it should become a little bit light and bubbly.

Add the blueberries to the mixture (reserving a few for topping) and use a spatula to gently fold them in. If you’re using frozen blueberries, gently squeeze them to remove excess liquid before adding to the bowl, and only ~just~ combine the batter. If you mix in the blueberry juice too much you will end up with grey muffins.

Spoon the batter into 5-7 muffin holes (see notes – this will depend on the yoghurt you use) and top with the remaining blueberries. As an option, you can finish the muffins with a sprinkle of finishing sugar.

Place the muffins in the oven for 25 minutes or until they are well browned on top and cooked through. Remove them from the oven and allow to cool for 5-10 minutes before very gently removing them from the muffin pan. Allow to cool completely on a baking rack before storing.

These muffins keep really well in an airtight container in the fridge for at least 3-4 days. They can also be frozen and defrosted before eating.