Morning Break Blueberry Muffins

It's been a while since I had a muffin. Living on a gluten-free and dairy free diet, it is not a treat that is easy to come by when out and about. But I remember that last year I went through a phase when I was making a lot of them, making variations on this recipe here. I added blueberries or mixed berries; chopped chocolate chips; I did an oat crumb topping; I even did a banana based one.

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It is a fairly easy recipe to do once you have all the ingredients to hand. You can mix by hand, but I prefer the ease and speed of a stand mixer. Having said that, I need to work on my arm strength and beating batter will definitely contribute to that. Anyway, I digress.

What I love most about muffins is that once baked, they are done! There is no faffing about with decorations. They smell divine and given a few minutes to cool down, can be devoured even before you manage to get to the washing up. I call them my morning break muffins as they make the perfect sweet breakfast treat. But the make the perfect mid-morning snack or lunch box dessert. This is definitely a recipe to keep in your books.

Morning Break Blueberry Muffins

Vegan, GF, NF

Yield: approx. 6 muffins

Ingredients

• 96g vegan margarine (melted)

• 48g unrefined sugar

• 132g self-raising gluten-free flour

• 75g soya yoghurt

• 1 tsp baking powder

• 30g Frozen blueberries

• extra flour to dust the blueberries

Crumb topping (optional)

• 20g plain gluten-free flour

• 5g vegan butter

• 5g unrefined sugar

Directions

1. Measure out all your ingredients.

2. Melt your margarine over a double boiler or in the microwave for 40 secs. It should be golden in colour and fully melted.

3. Gently warm your yoghurt in the microwave for 30 seconds. This step isn't essential, but I find it makes mixing the batter together a lot easier.

4. Mix your melted margarine and warm yoghurt together by hand and set aside.

5. Sift your flour, baking powder and sugar into a deep bowl. If you use unrefined sugar, you may find that it clumps together. I use the back of a spoon to gently push it through the sieve. Any residue goes in the bin.

6. Now add the wet ingredients to the dry ingredients and fully incorporate. If you use a hand mixer or a stand mixer - start off slow otherwise you may end up looking like snow men when the flour jumps out at you.

7. Toss the blueberries in the flour and fold into your batter with a spatula.

8. Separate your batter into 6 muffin cases.

9. If you are making the crumb topping, add all the ingredients into a small bowl and use a fork to mix together to get a bread crumb consistency. Use a teaspoon to add the crumbs on top of the muffin batter.

10. Bake in the oven for 20 mins at 175°C.

11. Remove from the oven when the tops are golden brown and leave to cool on a wire rack for 5 mins.

12. Enjoy by itself, a cup of tea or with your favourite ice cream/custard.

Notes:

• You can substitute the melted vegan margarine for an oil of your choice. I like the fuller flavour of the melted margarine.

• You could make a SOYA free option also simply by choosing a different plant-based yoghurt. For example, if you like Almonds, there are some wonderful almond based yoghurts available. Alternatively, if you need to avoid nuts, there are also some delicious coconut based yoghurts readily available. Have fun with the recipe. Make it your own and adapt it to your needs.

• These muffins freeze well and would keep in the freezer for up to 3 months. Make sure you defrost fully before eating. They can be reheated gently in the oven so that you get that freshly baked smell and taste once again.