As avid tea drinkers, we're constantly looking for easy-to-cook and tasty basked goods. Blueberry muffins are a crowd favourite anytime of day, and this recipe by Rainbow Nourishments is the best so far. Give it a go and share your feedback!
14 minutes prep time | total time 40 mins | serves 12
Ingredients:
Dry ingredients:
- 2 ⅓ cups (290g) all-purpose plain flour, spooned and leveled
- ¾ cup (150g) granulated sugar, light brown sugar or coconut sugar
- 3 teaspoons baking powder
- 2 teaspoons lemon zest, optional
- ½ teaspoon ground cinnamon, optional
- Pinch of salt
Wet ingredients:
- 1 cup (250g) dairy-free milk, room temperature
- ½ cup (125g) neutral flavoured oil
- 1 tablespoon apple cider vinegar, optional
- 1 teaspoon vanilla extract
- 1 ¾ cups (260g) fresh or frozen blueberries, (do not thaw if using frozen)
Process:
- Preheat the oven to 180°C. Line a muffin/cupcake tray with muffin liners.
- Add all the dry ingredients to a large mixing bowl. Mix until there are no lumps and the ingredients are well combined.
- Add all of the wet ingredients to the bowl (except the blueberries) and mix until just combined.
- Add most of the blueberries to the muffin batter (reserve a handful for the topping).
- Use a spatula or spoon to carefully fold through.
- Use an ice cream scoop or a large spoon to divide the mixture into your muffin tin.
- Bake the muffins in the oven for around 25 minutes if you used fresh blueberries or 30 minutes if you used frozen blueberries. If you insert a toothpick into a muffin, there shouldn't be any wet batter on it, though some crumbs are fine.
- Cool the muffins in their tray for 10 minutes then allow then to cool on a wire rack. Sprinkle extra sugar on top if desired.
Personal recommendation: these go beautifully with a rich english breakfast brew!