This recipe has been a very long time in coming to the blog – I first developed it over a year ago and have made it many, many times since. The basic recipe (eggs, sugar, fat and flours) is very adaptable but the blueberry version is one to which I keep coming back. The primary flour is almond meal, which, together with the blueberries, makes this a tasty, soft, moist muffin that keeps well in an airtight container for at least a few days. This recipe makes about 12 to 15 muffins, depending on the size of the muffin cases used. I use the spoon and level method to measure ingredients – spoon the ingredient into the measuring cup and then level off the cup (or spoon) with the back of a knife. This is supposed to be more reliable for consistent results than just scooping up the ingredient directly into the cup.
What you need:
2/3 cup of brown sugar
¼ cup of butter (for dairy free, use a neutral oil – I like sunflower oil or mild olive oil)
1 tablespoon of vanilla essence
2 1/2 cups of frozen blueberries (divided into 2 cups and ½ cup); if you’re trying to cut costs, you can reduce this by a cup
½ cup of brown rice flour
1 ½ cups of almond meal
1 tablespoon of baking powder
Pinch of salt
What to do:
1. Preheat the oven to 180°C and line a muffin tray with muffin cases (12 if large cases, 15 if regular).
2. Beat together the eggs and the sugar in a large mixing bowl until the mixture is light and fluffy and slightly stiff.
3. Melt the butter and add the melted butter and vanilla essence to the egg and sugar mixture. Beat together briefly (to minimise the loss of any trapped air bubbles).
4. In a separate bowl, toss 1 ½ cups of frozen blueberries with the brown rice flour to coat the blueberries in the flour.
5. Add the almond meal, baking powder and salt to the large bowl with the beaten eggs, sugar, butter and vanilla and fold in carefully.
6. Add the rice flour coated blueberries and any loose rice flour with the blueberries to the bowl with the other mixed ingredients, and carefully fold in.
7. Divide the mixture evenly between the muffin cases, filling each to about half a centimetre below the top of the case.
8. Using the remaining ½ cup of blueberries, sprinkle a few blueberries on top of the mixture in each muffin case, until all the blueberries have been equally divided between each muffin.
9. Bake the muffins in the middle of the preheated oven for 20 to 25 minutes or until baked (regular-sized muffins will need the lower end of this timing, large-sized will need the higher end).
9. Once baked, remove the muffins from the oven and leave to cool in the pan for about 5 minutes, before removing from the pan and placing on a cooling rack to finish cooling. If using, sprinkle a little bit of icing sugar on top of each muffin once they are all on the cooling rack.
10. Eat warm or cold and enjoy!