Haskap and Blueberry Muffins

Haskap and Blueberry Muffins

 

    HASKAP AND BLUEBERRY MUFFINS

    Prep Time

    30 minutes

    Category

    Muffins

    These haskap and blueberry muffins are the perfect mid-afternoon treat. Quick and easy to bake and bursting with a vibrant mix of berry flavours, we're big fans of this recipe by @lelfoodworld

    HASKAP AND BLUEBERRY MUFFINS

    Ingredients

    • 250g self raising flour

    • 1 tsp baking powder

    • 1/2 tsp bicarbonate of soda

    • 80g brown sugar

    • 2 tbsp chia seed powder

    • 1stp Haskapa haskap berry powder

    • Salt

    • Pea milk

    • Lemon juice

    • 75g melted butter

    • 1 tsp vanilla extract

    • 2 eggs

    • 150g blueberries

    Directions

    1. Pre-heat oven to 190°C. 

    2. Line muffin tray with paper cases. ⁣

    3. Sift 250g of self raising flour, 1 tsp baking powder, 1/2 tsp bicarbonate of soda, 80g brown sugar, 2 tbsp chia seed powder, 1 tsp Haskapa powder & a pinch of salt into a bowl. ⁣

    4. Add 125 ml of pea milk to a cup and add lemon juice. Leave for 20 minutes.

    5. In a separate bowl, whisk 75g melted butter, 1 tsp vanilla extract, 2 eggs and all the pea milk (with lemon juice).⁣

    6. Make a well in the centre of the dry ingredients. Pour the wet ingredients into the well. ⁣

    7. Roughly mix everything together with a fork, be careful not to over mix! ⁣

    8. Dust 150g blueberries with 1 tsp self raising flour. Pour blueberries into the rough mix.⁣

    9. Place mix into muffin tin and bake for 20 mins. ⁣

    10. Remove the muffins from the oven and leave them to cool in the tin for 5 mins. Then remove from the tin and cool on a wire rack.