In June, the blueberry season starts and of course it lends itself to bake something delicious. Today we have a recipe for surprisingly easy to prepare blueberry muffins for you. They are baked in almost no time and taste delicious!
- 250 g whole grain flour (freshly ground with your Salzburg Grain Mill; works very well with spelt or wheat flour)
- 2 tsp baking powder
- 100 g sugar (or an alternative such as date sugar)
- 180 g blueberries*
- a pinch each of salt, cinnamon, vanilla
- 250 ml milk or plant based milk (e.g. soy drink)
- 1 tsp apple cider vinegar
- 4 tbsp yogurt or a plant based yogurt
- 70 ml oil
Preparation of the blueberry muffins – surprisingly easy to prepare
Preheat the oven to 180°C convection oven. In a taller container, mix the soy drink with the apple cider vinegar and let it stand. Flour the blueberries. In a separate bowl, mix the dry ingredients. Then add the wet ingredients to the dry ingredients and mix. Then add the blueberries to the dough.
For the muffin tins, either use silicone ones or grease them. Fill the muffin tins ¾ full with the dough. Bake the blueberry muffins for about 20-25 minutes. Then let them cool down a bit and enjoy!
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We wish you a wonderful day and good luck!
*If you prepare the muffins outside of the blueberry season, you can of course also use frozen ones. Just let them thaw a bit beforehand.
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P.P.S. That was: Blueberry muffins – surprisingly easy to prepare