Grab something moist and soft that’ll set you up as you start your day. And, savour.
Burst succulent Blueberries in a millet almond Muffins with a hint of earthy woody cinnamon; Blueberry Muffins.
This dish will trample any belief that vegan food can’t be super yummy.
- When you’re preparing the kids for school, a quick mix of the batter and in the oven, perfect for setting up their day
- When you’re lounging with your beau/belle at the weekend and want a little special treat to serve them in bed before the action starts
- When you fancy a little treat to go in your luncheon box and a blueberry muffin will light up your face or someone you love
Blueberry Muffins was inspired by childhood memories of baking in the kitchen as family were getting ready for weekend activity of heading to the local park for a mooch.
Blueberries may be native to North America but are found in Britain too, naturally growing in sheltered undergrowth. They’re a good source of Vitamin K and Manganese.
Muffins are sweet baked bread in small tins. Historically, muffin men in Victorian Britain would sell muffins in carts, clanging bells drawing crowds in, during teatime. Minnesota, USA has blueberry muffin as its state official muffin.
Blanched almonds and pistachio nuts, I purchase from a nifty Asian outlet in Hayes. It has an online presence too which can be found here https://www.sirasonline.co.uk – I love it because it is reasonably priced and tends to be good quality stuff which I use.
Blueberry Muffins are vegan and gluten-free.
- 200g blueberries
- Dry ingredients
- 160g millet
- 50g blanched almonds
- 125g raw unrefined cane sugar
- 25g flaxseeds
- 25g oats
- 30g tapioca flour
- 1tsp cinnamon, ground
- 1tsp bicarbonate of soda
- Pinch of salt
- Wet ingredients
- 3tbs olive oil
- 75ml filtered water
- ½ lemon, juice
- Pre-heat oven to 180 degrees Celsius, or if a convection oven to 160 degrees Celsius.
- Place the blanched almonds in a high-speed blender and whizz until fine. Transfer to a large mixing bowl.
- Separately place the millets, sugar, flaxseeds, oats and salt in the high-speed blender and again, whizz until fine. Add to the almonds with the tapioca flour, bicarbonate of soda and cinnamon. Mix well.
- Add in the wet ingredients to the dry. Combine well. The mixture should be thick.
- Fold the blueberries into the batter but do not overly mix.
- Transfer the blueberry batter to a muffin tray lined with some muffin cases.
- Bake in the oven for 50 minutes. After 30 minutes, loosely cover with aluminium foil for the remaining 20 minutes.
- Serve hot.