Valentine’s Day was pretty awesome this year, the last one before we’re Mr and Mrs. MR EH bought me a beautiful pink Ted Baker phone case that amazingly smells like watermelon, and some beautiful flowers that are some of my favourites. He knows me so well. I made him dinner and some vegan Blueberry Almond Crumble Muffins and so I thought I would share the recipe with you. This recipe make 12 really large or 18-20 medium muffins. For the Crumble 100g (Scant 1 cup) plain flour ( although you can use self-raising if you don’t have any plain flour) 50g (1/4 cup) brown or demerara sugar 50g (3 tbsp +1tsp) dairy-free margarine ( You could use vitilite) For the Sponge 500g (4 cups) Self-raising flour 60g (1/2 cup) ground almonds 1tsp bicarbonate of soda 1 tsp baking powder 250g (1 1/4 cups) caster sugar 500ml (scant 2 cups) soya or rice milk 320ml (1 1/3 cups) light rapeseed or other flavourless oil ( I used Walnut oil) 2 tsp Vanilla extract 1/2 tsp almond extract or flavouring 100g (about 60) whole blueberries a handful of almonds Many of the shop bought crumble mixes are vegan. Prepare according to the pack instructions. Pre-heat the oven to 180c/350 F/gas 4 and line your muffin trays with cases. To prepare if you are not buying the crumble, mix the flour, sugar and margarine together in a bowl using a spoon or with your hands until you have a lumpy crumble. Set this to one side. In a large bowl ( and having done this you do need a large bowl) mix together the flour, ground almonds, bicarbonate of soda, baking powder and the caster sugar. Then add the milk, oil, vanilla and almond extracts and using a metal spoon quickly mix everything together for about 10 seconds until the ingredients are combined. Don’t mix the batter too much, it should still be a bit lumpy. Spoon the batter evenly into the muffin cases previously placed into the muffin tray. (You might need two spoons to do this bit) Drop at least 5 blueberries into each muffin with the help of the opposite end of a small spoon. ( My fiancé wanted more blueberries so add as many as you want) The blueberries don’t leak and make purple sponge this way (always a plus) but adding the blueberries to the wet mixture is just as yummy and the blueberries sink to the bottom of the batter. Sprinkle each muffin with some of your lovely crumble before popping them into the oven (giving them space to rise- I know from experience) for 20-25 minutes. For that added extra X- factor, pop the muffins out at about 18-20 minutes and sprinkle the flaked almonds over them and return to the oven for the allotted time. When they come out the almonds will be toasted-mmm perfect. Cool them in their muffin trays on the rack for 10 minutes, and then take them out and pop them on the rack individually to cool completely. These beauties will down a treat with everyone I promise you. This vegan recipe was from Ms Cupcake, The naughtiest Vegan Cakes in Town. I have tried several recipes from this book and they all turn out amazingly. There might be another cake post or two in the next few days as there is a cheeky birthday coming up this week so keep your eyes pealed for more amazing recipes from this book. Let me know if you make some as I would love to see and hear about your baking journeys in the comments below. Happy Baking!