Idling the morning away over coffee, I found this recipe on “One by One Nutrition” and my mouth and tummy in unison began to hint that perhaps this would be great with my coffee! Better still shared with friends…
It’s summer and that means it’s blueberry season!
These muffins honour those precious little orbs of summery goodness.
3 cups (375 g) flour (white, whole wheat or gluten free baking mix)
4 teaspoons baking powder
1 cup sugar or equivalent (we used half Splenda and half sugar)
1/2 teaspoon salt
1 teaspoon of ground cinnamon
1/2 cup egg whites (or 2 eggs)
1/2 cup oil of your choice or melted butter
1 cup unsweetened almond milk or milk
1 teaspoon vanilla
1/2 teaspoon lemon extract (optional) *not lemon juice*
1 and 1/2 cups of fresh blueberries
1. Preheat oven to 220° (or 425 F). Spray your muffin tin of choice with non-stick spray or line with muffin liners. Set aside.
2. In a large bowl, stir together flour, baking powder, sugar, salt, and cinnamon.
3. In a medium bowl, whisk together eggs, milk, oil, vanilla, and lemon extract. Fold wet ingredients into dry ingredients and mix everything together by hand. Avoid over-mixing. Gently mix until all the flour is off the bottom of the bowl and no big pockets of flour remain. The batter will be thick and somewhat lumpy. Fold in the blueberries.
4. Pour batter into prepared muffin tins, filling all the way to the top. Top with a sprinkle of coarse sugar, if preferred. Bake at 220° (or 425 F) for 5 minutes. Reduce oven temperature to 190° (or 375 F) and continue to bake for 14-15 minutes more until tops are lightly golden and a sharp knife inserted in the centre comes out clean. Allow to cool for 10 minutes in pan before enjoying.
Makes approx 13.
Approx. 217 calories per muffin! Your nutrition facts will vary if you sub ingredients.
Who cares, they’re delicious! Enjoy the muffins!