Blueberry Muffins

I’ve tried making blueberry muffins before: but never been quite satisfied with the results. But I knew theses were going to be winners; when trying the uncooked mix before putting into the cases (well you have to, don’t you?!) the taste was superb.

Rather than using proper muffin cases, I made my own by cutting squares of baking parchment, and lining the muffin tin with them.

Blueberry Muffins

Ingredients

2 cups plain (all purpose) flour

1.5 teaspoons bicarbonate of soda (baking soda)

0.5 teaspoon salt

1 cup sugar

1 cup soya or rice milk

1/3 cup vegetable oil

1 teaspoon lemon flavouring

1 tablespoon apple cyder vinegar

1-2 cups fresh blueberries

Method

Preheat oven to 180 C, 355 F

1.  Sift flour, bicarbonate of soda,  and salt into a mixing bowl. Add sugar and mix well.

2. Put milk, oil flavouring and vinegar into another bowl and whisk together.

3. Make a well in the centre of the flour mix and add the wet ingredients. Mix gently in.

4. Add blueberries, and stir gently in.

5. Divide mixture between 12 muffin cases.

6. Bake in oven for 2o minutes and check by inserting a skewer into one of the muffins. The skewer should come out clean if they are cooked. If not, give them another 3-4 minutes and try them again.

7. Remove from oven, and leave to cool before removing from muffin pan.

Blueberry Muffins