I always enjoy Blueberry season. I just can’t get enough of these succulent blue beauties! Each year we pick blueberries as a family and after eating a whole lot fresh I freeze a quantity to use in smoothies and baking. Here’s an easy and really versatile muffin recipe to enjoy:
Summer Delight Blueberry Muffins
1 Cup frozen blueberries
1 Cup brown sugar
½ Cup grapeseed oil
1 ¼ Cups plain or fruit yoghurt – or unsweetened or dairy free yoghurt such as coconut yoghurt
1 Tsp vanilla essence
¼ Tsp salt
2 Cups flour –for gluten free use 1 Cup fine cornmeal and 1 Cup rice flour (this is what I use with success)
3 Tsp baking powder – or gluten free baking powder
1 Tsp cinnamon
Measure sugar and oil into a food processor and process until smooth. Add eggs and process again until the mixture is light and creamy looking.
Pour in yoghurt, vanilla and salt. Process until mixed.
Measure in flour, baking powder and cinnamon and process in short bursts until there are no lumps. Remove processor blade and add blueberries, stirring by hand just enough to mix them evenly through.
Non-stick spray 12 regular muffin pans then divide the mixture evenly into them.
Bake in oven preheated to 200 degrees C for 12 to 15 minutes or until golden brown.Leave to stand for 4 to 5 minutes once out of the oven before removing from the pans.