Blueberry and Lemon Muffins
Ingredients
- 2 tbsp chia seeds
- 250g/9oz/2 spelt flour, sifted
- 125g/4oz/1 cup plain/all-purpose flour, sifted
- 1 tsp baking powder, sifted
- 1 tsp bicarbonate of soda/baking soda, sifted
- 1 tsp ground cinnamon
- Zest and juice of 1 lemon
- Pinch of salt
- 125g/4oz/2/3 cup light soft brown sugar
- 250ml/9fl oz generous 1 cup almond milk
- 100ml 3/1/2 fl oz/scant 1/2 cup sunflower oil
- 2 tsp vanilla extract
- 300g/10 1/2 oz/2/1/2 cups fresh blueberries or blackberries in season
Preparation
Preheat the oven to 200°C/400°F/Gas 6 and line a 12-hole muffin pan with paper muffin cases or liners.
Mix the chia seeds with tablespoons of water and leave to one side for 10 minutes or so, then mix.
Put the flours, baking powder, bicarbonate of soda, cinnamon, lemon zest and salt in a bowl and mix really well together, then stir in the sugar.
In another bowl, mix the milk, lemon juice, oil and vanilla together, then stir in the chia seed mixture. Add this to the flour mixture, then stir in the blueberries or blackberries and beat briefly with a wooden spoon to a rough batter. Divide the mixture up evenly among the muffin cases or liners.
Bake for about 25 minutes, or until risen and pale golden. Leave to cool slightly, then dust with icing sugar or confectioners’ sugar (optional) to serve.
