Blueberry muffins are one of my most nostalgic bakes, they’re the recipe of my childhood – my mums signature bake! We used to base our recipe off of a Merry Berry classic and just change the ingredients to make it dairy free (my mum and I are both intolerant). Recreating the blueberry muffins in my own way was equally as gratifying, the aroma in the kitchen taking me back in time.
In my blueberry muffin twist I added some orange and vanilla to bring out some fruity sweeter flavours without over doing it on the sweetener. It worked wonderfully, and I’ve been baking these weekly ever since.
4 tablespoons coconut oil, softened
3/4 cup coconut sugar
1/3 cup unsweetened applesauce
1/2 cup freshly squeezed orange juice
2 cups spelt flour
2 cups blueberries
2 teaspoons baking powder
1 teaspoons pure vanilla extract
Preheat the oven to 375°F. Grease and line a muffin tin.
In a large bowl, combine the coconut oil and coconut sugar, applesauce, orange juice and vanilla. Beat the eggs and stir them into the bowl.
In another bowl combine the flour and baking powder. Stir the dry mixture into the wet mix until totally combined. Now add in the blueberries, slowly so you don’t burst the berries!
Spoon batter into muffin cases and put in the oven for 30 minutes, or until you can insert a skewer and it comes out clean. They should be starting to golden on the top.