Blueberry muffins are my favorite after chocolate chip muffins! I love blueberries and when I had some to spare after gorging on them for days I decided to make muffins. I was looking for a vegan recipe and found one I liked on kurryleaves.blogspot .
It’s a great recipe and delivers crumbly, moist, tangy blueberry muffins. I have adapted the recipe with a couple of changes.
135 g All purpose flour
1 1/4 tsp Baking powder
1/4 tsp Salt
Orange zest- from 1 orange
110 g caster sugar
104 ml soy milk
53 g Vegetable oil
1/2 tbsp White vinegar
1/2 tsp Orange Blossom water
150 g Fresh or frozen blueberries
Preheat oven to 180 Deg C. Lightly grease the muffin tins or line it with paper liners.
In a mixing bowl,combine together all purpose flour,baking powder,salt and orange zest and whisk.
In another bowl , whisk together sugar, milk, oil, vinegar and orange blossom water.
Make a well in the center of the dry ingredients and pour the wet ingredients over and mix well until combined.Do not over mix.
Gently fold in the blueberries.
Fill the muffin cups about 2/3rd full.
Bake for about 25-30 minutes or until a skewer inserted into the center comes out clean. Leave in pans for 5 minutes and then cool on a wire rack.
It’s been raining last few days and I just love curling up with a book listening to music and enjoying a cup of coffee with these muffins. Well, if you want sugar in your coffee, eat Cake. 😉