These blueberry muffins are so tasty with their creamy and light texture. Besides that, they are quick and easy to make. Tip: these make a fun replacement for a cake or pie!

— INGREDIENTS—

Baking utensils:
muffin tin and paper cases
whisk
sieve
mixing bowl

Ingredients (makes 12 muffins):
250 g Beekers Berries blueberries
150 g sugar
200 g flour
125 ml buttermilk
45 ml flavourless oil (for example sunflower oil or rice oil)
1 egg
1.5 tsp baking powder
1 tsp vanilla sugar
0.5 tsp baking soda
45 g unsalted butter (we used plant-based spread)
pinch of salt

— RECIPE —

Method
Heat the oven to 180ºC and gently wash the blueberries. Sieve the flour, baking soda, baking powder and salt into a bowl. Grab a mixing bowl and add the buttermilk, oil, melted butter, sugar, egg and vanilla sugar. Whisk it until it is a smooth mixture. Add the flour to the mixture and whisk it again. Note: stop directly when the flour is absorbed by the mixture! This way you will ensure that the muffins remain creamy and light textured.

Almost done!
Add 2/3 of the blueberries to the mixture and stir gently. Place the paper cases in the muffin tin and spoon the mixture into the 12 cases. Finally, divide the other blueberries over the 12 cups and press them gently into the mixture. Put them in the oven for about 20 minutes. The muffins are ready when they are nicely golden-brown.

Tip: these muffins are also delicious with our blackberries and raspberries. Just make sure you cut them in half. Enjoy!