These recipe is quite tricky so let me help with some tips and storage, so you enjoy them to the fullest.
TIPS
- Bake them on the center rack
- Test for doneness – insert a wooden toothpick into center of one of the center muffins in the pan. The toothpick should come out clean or with a few moist crumbs clinging to it.
- You can also make bread from this batter – Just lightly grease 9 x 5 loaf pan, pour batter into pan, place on center rack of the oven and bake for 50 minutes.
- Sprinkle the top with a little pure cane sugar or raw sugar. The sugar will add a nice crunch to the tops!
STORAGE
Counter or fridge – Once completely cooled, store the muffins with a paper towel underneath and overtop in a container on the counter for up to 3 – 4 days. The paper towels will soak up moisture and keep them from getting too moist, losing their delicious crunchy top. They are also fine loosely covered for 1 – 2 days. Or store in the refrigerator for up to a week.
Freezer – Once completely cooled, wrap muffins individually and store in a freezer safe container or baggie or up to 2 months. When ready to eat let thaw to room temperature.
Recipe:
12 muffins
2 cups flour (all-purpose, spelt, white whole wheat, gluten free)
2 1/2 teaspoons baking powder
1/4 teaspoon mineral salt
3/4 cup sugar (I used brown sugar)
1 cup unsweetened almond milk or other plant milk
1/3 olive oil
1 teaspoon vanilla extract
1 1/2 – 2 cups blueberries (fresh or frozen)
Instructions:
Preheat oven to 350° F/177° C/ gas 4
Mix WET ingredients – In a small bowl add the milk, sugar, oil and vanilla. Stir to combine a few times to help soften the large grains of sugar.
Mix DRY ingredients – In a large bowl, mix together the flour, baking powder and salt.
COMBINE wet and dry – Pour the wet mixture into the dry mixture and mix until just combined. Don’t overmix!
Add blueberries – Toss in the fresh or frozen blueberries amd gently fold them into batter.
( you can smash 1/2 cup of blueberries and add them into the batter before mixing in the whole blueberries)
Scoop – Fill each muffin lined hole with batter. You can use 1/4 measuring cup or ice cream scoop for uniformity.
Bake – Place in the oven and bake for 30 minutes Let cool for a few minutes and enjoy! <3