Sunday, October 23, 2011

Blueberry Muffins

I think this is the easiest recipe I'll ever post! And damn they are tasty, I made a batch of 12, and am currently down to 9 as I write this, with still plenty of evening left for more to be demolished...

Blueberry Muffins

Lemon+Blueberry Muffins

1½ cups (180g) plain white flour
½ cups (70g) wholemeal flour
1 tbsp wheatgerm [optional]
½ tsp salt
1 tsp bicarbonate of soda (baking soda)
½ tsp baking powder
Zest of two lemons
1 tbsp poppy seeds [optional]
¾-1 cup (180g) sugar
1 cup (235ml) soya/oat milk
½ cup (78ml) sunflower oil
2 tsp (10ml) lemon juice
1 tsp (5ml) cider vinegar
1 tbsp ground linseeds
1½ cup frozen blueberries

Preheat the oven to 200ÂșC. Mix together all the liquids with the sugar and linseeds, until the sugar is dissolved. And the flour, baking soda/powder, salt and zest, and mix to incorporate (but don't overmix, just enough to wet the flour). Coat the blueberries in a teaspoon of flour, then add them to the batter, and fold in. Fill a greased muffin tray with the batter (should make about 12), and bake for 22-30 mins, until a wooden skewer comes out clean. Leave to cool for 5-10 minutes before attempting to turn out onto a wire rack.

Good luck saving them for your friends, and not devouring as soon as you get them out of the oven. Warning: Hot blueberries hurt.

1 comment:

Hannah said...

I know I'm a bit late getting to this post, but I'm so glad I clicked over just now. I bought a punnet of unripe, inedible blueberries the other day (I know, totally out of season, I get what I deserve) and was wondering what to do with them. Problem solved! I like how hearty your muffins look, too.