I love blueberries and feel so happy when the season comes. Usually, it’s something you would probably eat as it is, because the berry in itself is just so good, slightly acidic and at the same time full of sharp flavours. This recipe though is so much of a basic that I actually struggled finding out in which category I would classify it as I have those for breakfast, dessert or as a snack in the afternoon when feeling like it. These muffins are meant to be made with fresh berries and I have replace the usual whole-milk or buttermilk with plant-based oat milk to ensure these are lighter, I also feel like this enhances the taste so much.
These most probably are the lightest muffins I’ve ever made although they do contain some butter. Actually, I’d say they ‘re as much comforting as airy and light, you could easily eat a few in a row without really feeling it, though I wouldn’t suggest you do so! More importantly, those muffins are packed with blueberries which makes it even more exciting ! Especially that it’s now peak season for blueberries and that it doesn’t last long. I’m not considering freezing blueberries that I buy in season simply because the ingredients are still loosing a lot of their nutrients when frozen, which I’m not really interested in considering that I promote eating fresh ingredients particularly for their nutrients to be intact.
I have seen a lot of recipes adding blueberry jam to the recipe, which to my mind isn’t really necessary if your blueberries are good ones, picked in season. I feel like this is just an opportunity to make instagrammable swirls in the cake and adds up a lot of unnecessary sugar in it, because, yes, we tend to forget a lot about all these hidden sugars! The blueberries will get nicely juicy while cooking and even nicely dye the muffins in a blue-purple colour.
These muffins are extremely light and airy which makes them so perfect. If you also are willing to get this incredible texture in your muffins, I would suggest you use plant-based milk as milk tends to make cakes rise less, and my second tip is to combine baking powder and baking soda! Why baking soda? Because it’s an amazing ingredient which helps the cakes rise and mostly creates alveolus in the muffins. These are so good ! You should totally try this out !
RECIPE for 10-12 muffins
Prep time: 15 minutes Cook time: 20 minutes
You will need:
- 100-125g fresh blueberries
- 190g flour
- 2 eggs
- 60g sugar
- 80g butter
- 9cl plant-based milk (I used oat milk)
- 5g baking powder
- 1/2 tsp baking soda
- Thinly grated lemon zest (around a teaspoon)
- A pinch of salt
Preheat the oven to 180°C.
Over a low heat, put the butter to melt.
In a bowl, whisk two eggs with the sugar until the sugar is well dissolved and the preparation becomes lighter in colour.
Mix together the dry ingredients: flour, baking powder, baking soda and salt together in a separate container.
When the butter in melted, strain it into the eggs and sugar preparation and whisk energetically straight away – this will help the butter cool down faster and prevent the eggs from cooking due to the heat.
Gradually add the dry ingredients into the bowl, keep on whisking until the dry ingredients are fully combined in the bowl. Then gradually add the plant-based milk into the batter until fully combined.
Finally, add the blueberries and lemon zest, combine into the batter using a rubber spatula to prevent from crushing the blueberries.
Pour the batter into the muffin baking tray – I use silicone ones not to add more butter – approximately until you reach the three fourth of the mould.
Place in the oven and let cook for 20 minutes, check if the muffins are cooked using a knife blade. If it comes out clear, then the muffins are cooked!
These muffins are drying quite fast as they are very very light, so I would suggest that you store them in a tupperware if you aren’t eating them all on the day 🙂