Veganuary recipe: Blueberry & Lime Little Buns

Veganuary recipe: Blueberry & Lime Little Buns

Veganuary does not mean missing out on delicious sweet treats. Fortitude Bakehouse, the sourdough experts on the King’s Road, have shared their delicious vegan Blueberry & Lime Little Buns recipe to satisfy any craving and still stay on track. Enjoy!

Blueberry & Lime Little Buns

Makes 12 buns


  • 6 hole silicone bun mould or muffin tin
  • 350g plain white flour
  • 2 teaspoons of baking powder
  • 125g unrefined golden caster sugar
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 250ml oat milk
  • 1 teaspoon cider vinegar
  • 60ml pomace oil (or light virgin olive oil)
  • Zest and juice of 2 limes
  • 150g fresh blueberries


Place all the ingredients together in a bowl, except for the blueberries. Whisk vigorously with a hand whisk until smooth. Leave to rest for 30 minutes.

Preheat the oven to 200 degrees, Fan 180C, Gas 6.

Gently fold the blueberries into the mix by hand.

Place the bun mould or muffin tray on a baking tray. Divide the cake batter equally between the 12 holes of the bun moulds or bake one batch of six buns and keep the rest of the batter to use over the next 7 days.

Bake for 25 minutes or until a skewer inserted into the centre comes out clean – this is another deceptive bake, as many vegan bakes are, so check first. Leave to cool in the tray.

When stored in an airtight container, these buns will keep for a few days.



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