This blueberry muffin cake is quick and easy with a moist and tender center bursting with blueberries. Super easy to make in a rice cooker and vegan too! For this recipe we used an 8 cup capacity rice cooker but you can scale the ingredients accordingly to your rice cooker size.
AuthorHungry PandaCategoryDessertsDifficultyAdvancedIn a large bowl, mix together the flour, baking powder, salt, and sugar.
To the flour mixture, add the oil, the egg, and the plant milk. Mix together, the mixture will be stiff.
Add in the frozen blueberries and gently fold into the muffin batter. It will tint the batter blue/purple.
Grease the rice cooker inner bowl with a little oil and add the muffin batter to the bowl.
Press the batter down to cover the bottom of the bowl.
Close the lid, select the ’CAKE’ function.
Cook for 40 minutes, check to see if it’s cooked with a toothpick (if it comes out clean, it’s ready). If it’s not cooked, cook for a further 10 minutes.
Garnish with fresh blueberries.
Ingredients
Directions
In a large bowl, mix together the flour, baking powder, salt, and sugar.
To the flour mixture, add the oil, the egg, and the plant milk. Mix together, the mixture will be stiff.
Add in the frozen blueberries and gently fold into the muffin batter. It will tint the batter blue/purple.
Grease the rice cooker inner bowl with a little oil and add the muffin batter to the bowl.
Press the batter down to cover the bottom of the bowl.
Close the lid, select the ’CAKE’ function.
Cook for 40 minutes, check to see if it’s cooked with a toothpick (if it comes out clean, it’s ready). If it’s not cooked, cook for a further 10 minutes.
Garnish with fresh blueberries.
Fresh or frozen blueberries work in this recipe. It’s tricky to find sweet fresh blueberries all year round. Add when frozen for the very best results