BLACKBERRY MUFFINS
There must be a great blueberry muffin recipe in every house. Brought to you by cookbook author Signe Meirāne and Smiltenes piens. Enjoy them in an autumn evening with herbal tea.
Ingredients
- 100 g wholemeal spelt flour
- 130 g wheat flour
- 100 g light brown sugar
- 2 tsps baking powder
- 1 tsp soda
- pinch of sea salt
- 300 g Smiltenes Piens lactose-free blueberry yoghurt
- 2 large eggs
- 110 ml grapeseed oil
- 1/2 bio lemon peel, finely grated
- 2 tbsps chia seeds
- some vanilla or tonka bean, if you like
- 120 g blueberries (fresh or frozen)
Preparation
Preheat the oven to 200 degrees. Prepare a muffin pan by lining it with paper or greasing it with oil. In a large bowl, mix the two types of flour, the sugar, sea salt, baking soda and baking powder. In a second bowl, mix the yoghurt, eggs, oil and zest. Mix the liquid ingredients into the dry ingredients, stirring as little as possible but so that everything is evenly mixed – so that it appears that the mixture has not been completely stirred. Add the chia, blueberries and stir. Divide evenly between the tins, top with coconut flakes (if desired) and place in the middle compartment of the oven on the top and bottom setting. Bake for about 25 – 28 minutes, until the muffins are spongy and firm when you tap them with your finger.
Preparation process
End result
