Today I'm creating with blueberries!
And also similar to last week I can say that I'm in love with the result!
I love how these muffins are like a sweet & sour flavour.
The tang of the lemon combines wonderfully with the unique flavour of blueberries. Definitely a winner! :-)
BLUEBERRY LEMON MUFFINS
Makes 12 muffins
2 cups wholemeal flour
2 teaspoons baking powder
1/2 cup raw sugar
1 cup blueberries (fresh or frozen - your choice)
1 Tablespoon ground flax seeds
1 1/4 cup plant milk
1/4 cup fresh lemon juice
zest of half a lemon
Mix the flax seeds with 2 Tablespoons water and mix well. Set aside.
In a mixing bowl combine the flour, baking powder and sugar. Stir well.
Add the blueberries making sure to coat them in the flour (this helps them not stick together in the mixture and also to help them not sink when baked).
Make a well in the center of the dry mix and stir in the milk, lemon juice, and flax mixture. Stir well. Add the zest.
Pour batter evenly into into a muffin baking tray that has been either oil-sprayed or lined.
Bake in a preheated 180C oven for approx 30 minutes until lightly golden brown and cooked through. Oven times will vary for each oven and also depending on the size of your muffin top ;-)
Optional: Sprinkle the tops of your muffins with more lemon zest.
Although blueberries are on the dirty dozen list, I often find it difficult to source organic ones.
Did you know you can remove a large amount of pesticides by washing your produce?
I recommend washing your blueberries in a mix of 1/2 cup white vinegar to 2 cups water. Sit for 5-10 minutes and then rinse them off. You can dry them in a salad spinner.
This can also lengthen the life of your berries - if they last in your fridge, they never seem to hang around long at our place ;-)