Preheat your oven to 180 Fan / 200 C / 400 F / Gas 6 and line a 12 hole muffin tin with cases
Whisk together the milk and vinegar in a small bowl or jug and set aside
In a large bowl whisk together the flour, almonds, cinnamon, baking powder, bicarb and caster sugar
To the milk add the oil and vanilla and whisk together
Pour the milk into the bowl of dry ingredients and mix together well, stirring up from the bottom of the bowl to make sure there are no unmixed flour 'pockets'
Stir in the blueberries then divide the mixture evenly between the 12 muffin cases
Top each muffin with a sprinkle of demerara sugar or oats then bake for 25 minutes or until a cocktail stick inserted into the centre of a muffin comes out clean with no uncooked cake clinging to it
Leave to cool in the tin for 1-2 minutes before transferring to a wire rack to cool completely
Store in an airtight container or freeze for treats another day!
Notes
If you have a nut allergy, omit the ground almonds and substitute for the same amount of plain flour
Recipe by The Cook & Him at https://thecookandhim.com/recipes/vegan-blueberry-muffins/