The muffins are full of berries. They are good for breakfast, lunch, or as a snack.
Makes a dozen
Preheat oven to 400F (200C)
1 3/4 cups (225 g) (gluten-free) flour
1 tsp. (5 g) baking powder
1/4 tsp. (1,2 g) each: salt and baking soda (also called bicarbonate of soda)
2 organic eggs
1/2 cup (65 g) organic light brown sugar
1 cup (240 ml) buttermilk (dairy-free substitute: 1-2 Tbs./15-30 ml organic lemon juice to a cup of almond milk)
3 Tbs. (45 ml) olive oil
1 tsp. (5 g) organic vanilla extract
1 1/2 cups (680 g) organic fresh or frozen (not thawed) blueberries
optional: 1 Tbs. (15 g) organic sugar
1. Line a muffin pan with paper liners.
2. Whisk flour, baking powder, baking soda, and salt in a bowl.
3. In another bowl, whisk the eggs, brown sugar, buttermilk, oil, and vanilla.
4. Make a well in the center of the dry ingredients and pour in the wet. Stir until batter is smooth.
5. Add the blueberries and stir.
6. Divide the batter among the muffin cups, sprinkle with the sugar.
7. Bake about 20-25 minutes until they turn golden brown and a toothpick inserted in the center comes out clean.
8. Let them cool in the pan for 10 minutes, then on a wire rack for at least 5 minutes. (If someone does not eat them beforehand🤫)
