Blueberry Muffins



This week was muffin mania in my kitchen as i made a batch of these tasty muffins and the spinach and feta muffins to snack on during the train journey up to Scotland. They are the perfect snack and also a great healthy option for a sweet treat. This month my friend and I are doing No Sugar November, so these muffins were the perfect treat for us over the weekend and stopped us from craving those unhealthy sugary treats.

The first batch of these muffins i made i used a different recipe and tried using almond flour (instead of almond meal or spelt flour) and found the muffins very dry. So i ended up just altering the spinach and feta muffin recipe to make a sweet muffin recipe and they come out lovely and moist.

Ingredients

Dry 
2 cups of white spelt flour
1/2 teaspoon of salt
1 teaspoon of baking soda
1 cup of blueberries

Wet
3 eggs (lightly beaten)
1/2 cup of olive oil (or melted coconut oil)
1/2 cup of plain natural greek yogurt
The rind and juice of 2 lemons
1 heaped tablespoon of raw honey

Method

1. Preheat your oven to 200 degrees celsius before you start to prepare the mixture (a hot oven will help the muffins rise).

2. Line a muffin tray with muffin cases (recipe makes about 9 large muffins).

3. Mix all the dry ingredients together in a large bowl, making sure there are no clumps. 

4. In a separate bowl mix all the wet ingredients together. 

5. Make a well in the centre of the dry ingredients and pour the wet mixture into the dry. Mix the mixtures together with a wooden spoon until just combined. 

6. Spoon the batter evenly into the muffin cases (about 3/4 full). 

7. Reduce the oven temperature to 180 degrees celsius and bake for 25 - 30 minutes. 

8. Once muffins are cooked take out of the oven and transfer them to a cooling rack. 

You can serve these muffins hot or cold!

Enjoy x 


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