Fruit Rich Recipe
I used frozen organic blueberries to make this recipe for lightly sweetened but fruity muffins. They are light and can be enjoyed for breakfast or as a snack! 💙
I was inspired by Phanieflo’s recipe found on the “marmiton” website.
Prep Time : 10 min
Cook Time : 25 min
Ingredients
- 1 ¼ cups (150 g) white spelt flour or all-purpose flour
- 1 cup (140 g) frozen blueberries
- 1/2 cup ~4 oz (120 ml) almond milk
- 1/3 cup (50 g) cane sugar
- 2 tablespoons (30 ml) vegetable oil grapeseed or canola
- 1 egg
- 1 level teaspoon baking powder
Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius).
- In a bowl, mix 1/3 cup of sugar, 0,5 cup of almond milk, 2 tablespoons cup of neutral-tasting vegetable oil (I use grape seed oil), and the egg.
- Add 1 ¼ cup of flour and the teaspoon of baking powder.
- Lastly, fold in 1 cup of frozen blueberries.
- Using a tablespoon or an ice cream scoop, fill the small molds three-quarters full (I used silicone muffin molds, which make the demolding process quick and easy).
- Place on the middle rack and bake at 350°F (180°C) with the fan on for 25 to 30 minutes.
Enjoy your Soft Blueberry Muffins !
Gisou’s Tips and Tricks
- To successfully make this recipe with frozen blueberries, add them last to prevent the batter from thawing and turning purple.
- If you have a small amount of coconut or almond powder remaining (around 2 tablespoons), feel free to incorporate it into the mixture. It will add an extra layer of flavor to these delightful cupcakes.
- In France, domestic production doesn’t meet the demand, so most blueberries found in stores are imported from Canada or Eastern European countries.
Soft Blueberry Muffins
