This is a great recipe to make the most of fruit in season. In August I had some lovely nectarines, could also be lightly stewed apples in autumn and the classic supermarket blueberries all year round. Right now we have some beautiful blackberries here.
Ingredients 12 big muffins (in deep muffin tin) or 24 buns (shallow)
- 200g wholemeal flour/Dove’s gluten free
- 100g sugar/sweetener of your choice
- 2tsps baking powder
- half tsp salt
- 200ml non-dairy milk of your choice
- 75ml sunflower oil
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 100g (or more!) blackberries
Method
- turn on oven to 200C, gas mark 6
- grease your muffin/bun tins
- mix dry ingredients
- add liquid ingredients, gently stirring to not beat out air bubbles that are created when bicarb and lemon react (acid + alkali = release of CO2)
- gently stir in berries
- divide into your tins
- optional: add a sprinkling of crunchy demerara sugar
- bake at 200 C or for about 20 minutes for big muffins, a bit more than 15 for buns until firm-ish when you pat them on top
- Cool on a wire rack in the tin for 5 minutes then lift them out to further cool. You can store these with a clean tea towel on top for 2-3 days…maybe