I had some manky blueberries to use up. Manky as in they were old and the skins therefore a little tough so I didn’t just want to eat them. Muffins to the rescue, as the heat of the oven would make them burst and their juicy loveliness would then be spread throughout the muffin. Some lemon in these too helps to lift the flavour.
For about 6 large sized muffins you need:
1 cup plain flour
1/2 cup caster sugar
zest of one lemon
1 punnet blueberries, washed and picked over for stalks etc
3/4 tsp bicarb
1/2 tbsp white wine vinegar
40ml grapeseed oil
1/2 cup soya milk
1/4 tsp salt
Place everything in a bowl and mix well. Spoon into cases and bake in a moderate (170 degree) oven for 15-20 mins till risen and golden brown. Lovely warm and they also freeze well.