A super easy one bowl recipe. They're quick to make and can be ready in under thirty minutes. Made with wholemeal spelt flour and lemon for flavour, they're not only light and delicious, but healthier too.
Measure out the milk. Add two teaspoons of lemon juice, give a good stir and leave for five minutes whilst you get on with the rest.
240 ml plant milk of choice
Place the dry ingredients into a large bowl and give them a good whisk. This will combine the ingredients as well as remove any lumps. Grate in the lemon zest and give another quick whisk.
240 g whole wheat flour, 2 tsp baking powder, ½ tsp bicarbonate of soda (baking soda), ¼ tsp sea or rock salt, 125 g golden caster sugar, 1 lemon
Make a well in the centre and pour in the oil and soured milk. Using a large metal or wooden spoon, gently mix in the dry ingredients from the inside out until everything is just incorporated. You don't want to over mix muffins as this could make them tough.
80 ml sunflower oil
Stir in the blueberries.
150 g blueberries
Divide the mixture between twelve muffin holes lined with cases. Bake for twenty minutes or until the muffins are well risen and firm to the touch. Turn out onto a wire rack to cool.
Notes
You can swap vanilla extract for the lemon zest if you prefer. Use 1 tsp and add with the other wet ingredients.Please note: calories and other nutritional information are per serving. They're approximate and will depend on exact ingredients used.