Lemon And Blueberry Muffins |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 12 |
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The texture of these muffins is light and airy, and the blueberries burst during the baking releasing some of their juice which makes them look very nice. They are fantastic and moist. Ingredients:
220g/8oz plain flour |
110g/4oz caster sugar |
110ml/4oz soya milk |
110ml/4oz white soya yoghurt |
80ml/2.8oz sunflower oil |
4 tsp baking powder |
2 tbsp lemon juice |
zest of 2 lemons |
1/2 tsp salt |
200g/7oz blueberries |
Directions:
1. 1. wash blueberries and lemons
2. 2. measure out flour, sugar, baking powder and salt
3. 3. grate the zest of the lemons in the bowl of flour
4. 4. mix soya yoghurt, soya milk and oil
5. 5. squeeze in the lemons, the juice of two small lemons should give you approximately 2 tbsp of juice
6. 6. mix about a tsp of the flour mix with the blueberries to stop them from sinking when baking
7. 7. pour the wet on the dry and mix until just combined (this is what gives the muffins their light texture!)
8. 8. fold in the blueberries
9. 9. pour into your liners and bake for about 20-25 at 180C
10. 10. allow the muffins to cool down in the baking tin for about 10 mins before attempting to remove them
11. 11. serve with a nice cup of “milky” chai tea and enjoy
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