I like the practicality of a good blueberry muffin. The kind of dessert that it’s easy to put together from scratch in less than 10 minutes, the hardest part is to wait for them to cook in the oven..;)
It’s my daughter, actually, who has been asking for these for a while. I promised her that when I get fresh blueberries we’ll make a batch together. The reality is that every time I get fresh blueberries we eat them on their own, fresh and juicy in a bowl. Can’t resist.
So for this reason, I could never make these often.. 😉
Whilst sweets are not normally part of our breakfast, I believe that, ever so often, a homemade slice of cake, cookie or muffin can be a cheerful way to wake us up and why not, satisfy our sweet tooth at the same time..despite using only 1/3 cup of honey here for the whole batch 😉
This is especially true when we use genuine ingredients.
1/4 c. coconut butter
1/3 cup honey
1 c gram flour
2 tbsp potato starch
1 tsp baking soda
1/2 cup DF milk
pinch vanilla extract
150 g blueberries
Preheat the oven to 170°C Prepare your muffin tray with the muffin/cupcake cases or simply oil it well
In a bowl mix the butter with the honey and mix well
Add the egg
Aside mix the dry ingredients and add them to the liquid ones
Add the milk gradually whilst stirring
Fold in the blueberries and finally fill the muffin tray keeping each tin 3/4 full
Bake for 20 minutes or until golden
These muffins are gluten free, dairy free and grain free. The whole batch is sweetened using only 1/3 cup of honey.
They are perfect with a Rooibos Redbush tea and your favourite company ♥
Share with Love ♥