I do have a fondness for blueberry muffins, they’re a great excuse to eat cake for breakfast, or anytime for that matter! Are blueberry muffins a little out of favour these days? They don’t seem to be on my radar anymore… maybe it’s because you don’t come across them often, or maybe it’s because I don’t get out very often these days 😂
Maybe it’s time to put the humble but rather delicious blueberry muffin centre stage once again? Well you can certainly do just that with these friendly versions. The sponge is light and fluffy just like a muffin should be, and once you’ve added a good handful of blueberries, the fruity tart morsels and delicate sponge make a stunning combination. If like in this house, some people have an aversion to fruit in baked goods, it’s pretty simple to divide the batter and add choc chips to half and blueberries to the other, then everyone is happy 😉
If using choc chips simply replace the lemon zest with 1 tsp vanilla extract and use a big handful of choc chips rather than the blueberries.
These muffins keep well for a few days in a loosely cover container, or freeze well if you’d rather 😀
(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)
230g plain flour
1 tsp baking powder
1/2 tsp bicarbonate of soda
1 tbsp cornflour
Pinch of salt
170g caster sugar
Zest of 1 lemon (for the blueberry version)
200ml dairy free milk
70g dairy free margarine, melted
1 tbsp cider or white wine vinegar
A big handful of blueberries
- Preheat the oven to 190 degrees centigrade and line a muffin tray with paper liners.
- Mix the dry ingredients together and add the zest if using.
- Combine the milk, melted margarine and vinegar and pour into the dry ingredients.
- Gently mix so the batter is a bit lumpy but there are no patches of raw flour.
- Stir in the blueberries.
- 2/3rds fill each muffin liner and bake for 15-20 minutes until we’ll risen and golden. Cool.