Stir in yoghurt until combined. Finally, stir in half of the blueberries. Press mixture into a pre-greased loaf tin. Sprinkle the remaining blueberries on top and press lightly into mixture. Bake for 45 minutes. Saturday, February 18, 2012 These chocolatey but earthy muffins are perfect for winter afternoon tea. My muffins came out a little cracked on top due to the fact that I am too lazy to move the racks in my oven. But they were still really delicious! The recipe is adapted from The Joy of Vegan Baking (which is the best vegan baking book ever so you should all get it). Spiced Cocoa Muffins 3 tsp ground flaxseed (or other egg replacer for 2 eggs) 4 tbsp water 1 3/4 cup flour 3/4 cup sugar 6 tbsp cocoa powder 2 tsp baking powder 2 tsp baking/bicarb soda 2 tsp ground cinnamon 1/4 tsp ground cloves 1/4 tsp cayenne pepper 1 tsp salt 1 cup soya milk 1/2 cup vegan butter, melted 1/2 cup vegan choc chips Preheat over to 200C (400F). Whip together ground flaxseed and water in a small bowl.  Add milk and melted butter. Mix the dry ingredients (ex choc chips) together in a separate large bowl. Add the liquid mix to this and stir until just combined. Stir in choc chips. Spoon into pre-greased muffin pans. I normally fill 12 to just under the brim of the muffin tin. Put it in the centre of your oven and bake for 15-20 minutes (skewer inserted