Blueberry Muesli Muffins
Course:
Breakfast
Ingredients
- 150 grams Four-Grain Muesli Base
- 50 grams Spelt Flour
- 100 grams Plain Flour
- 2 teaspoons Baking Powder
- 1⁄2 teaspoons Baking Soda
- 1⁄2 teaspoons Salt
- 150 grams Brown Sugar
- 225 millilitres Buttermilk
- 60 grams Butter (melted)
- 1 teaspoon Vanilla Extract
- 300 grams Blueberries
- 1 tablespoon Cornflour
Steps
- Preheat the oven to 218°C (conventional, not fan). Line a muffin tin with 10 muffin cases.
- Grind the 150 grams Four Grain Muesli Base in a food processor to a coarse flour.
- Into a large bowl: mix all the dry ingredients.
- Into a medium bowl, mix the wet ingredients.
- Combine dry and wet ingredients and mix together, taking care to not overmix.
- Mix the blueberries with 1 tbsp cornflour until all are coated. This will reduce the likelihood of them bleeding into the batter.
- Gently fold most of the coated blueberries into the batter, reserving a handful to press onto the tops of each muffin.
- Divide the batter evenly between the 10 muffin cases. Press the reserved blueberries onto the tops.
- Bake at 218°C for 5 minutes to encourage a good dome to form.
- Without opening the oven door, reduce the temperature to 177°C and continue baking for 17–17 minutes , until deep golden on top and a toothpick inserted in the centre comes out clean. Start checking from 17 minutes.
- Allow to cool in the tin for 5 minutes, then transfer to a wire rack.
Source: https://hodmedods.co.uk/blogs/recipes/vegan-multigrain-blueberry-muffins