It has been a week of temperature drops, paperwork, long days and sniffly noses. So among all the chaos, we settled into whatever country comforts we could in our spare time. From books and blankets, to movies beside a stirring fire and a basket full of fresh blueberry muffins.
Is there anything more comforting than baked goods to get your through a busy working week? These muffins are a staple in our house, and are even more handy on those days when you catch yourself running out the door!
Blueberry Muffins
This recipe yields between 16-18 muffins. It is dairy free and vegan friendly.
1 Cup Wholemeal Self-Raising Flour
1 Cup Oat Flour
1/2 Cup Coconut Sugar
1 Teaspoon Baking Powder
Teaspoon of Cinnamon
1/4 Cup Lemon Juice
1 Cup Oat Milk (or dairy free milk of your chosing)
1/4 Cup Cooking Oil
3 Tablespoons Apple Sauce
3 Tablespoons Maple Syrup
1 Tin of Blueberries
With your oven preheated to 180°C and your muffin tins lined, make your buttermilk by stirring together the milk and lemon juice, and let it sit together for 15 minutes, so it can curdle.
During this time, mix together all your dry ingredients in a separate bowl. Stir in your pre-made buttermilk, maple syrup, oil and applesauce with your dry mixture. Carefully fold in your blueberries last, and pour your batter into the prepared muffin tins.
Bake your muffins for 20-25 minutes, until golden.
These are are best enjoyed warm, alongside a latte or your morning cuppa! Drop a comment below if you give them a try xx