Finally (finally!), I managed to make a decent muffin. And not only decent — pretty fuckin’ great, would be how I’d describe these muffins. Born out of what was meant to be a vanilla cake (erm….check back later – this cake was a massive flop), and then a first batch of muffins that I dramatically over-filled with blueberries (imagine a melted puddle of blueberries with some token batter surrounding them). Then, finally, I was able to produce these.
It was a rewarding moment, my friends. Dietary requirements are generally difficult, especially in baking, so getting a muffin recipe right is a pretty big deal. Small measures.
In other news, this week marks six months into my research project (too fast!), and yesterday started the two week countdown to our wedding (!!!). I promise I’m not a crazy Franken-bride – it’s a very, VERY, relaxed wedding – and I can’t wait to share a few photos. But it’s a crazy two weeks before then, with three birthdays, papers to write, and performance reviews to ace!
Something that genuinely irritates me about regular muffin recipes is the amount they make: seemingly millions! And unless you’re feeding a hoard, and they don’t taste nice (I think) after they’ve been in the fridge, you can never eat them all before they spoil. So this recipe only makes 6. It’s efficiency pleases me.
Then, when I gave these muffins to my family, everyone agreed that they were delicious. The crumb is soft and moist and perfect with a dab of salty butter/margarine. Recipe testing, though a pain in the ass and sometimes completely soul-destroying, is mostly utterly worth it, especially when you can chow down on a rad muffin like this.
Blueberry and Lemon Muffins
- It sounds anally retentive, I know, but really only add 4-5 berries per muffin. Add more, and your muffin will sink and look very depressed (it will, however, still be tasty).
- Raspberries would also work amazingly instead of blueberries.
- Serve warm, with a pat of vegan margarine or whatever you like.
- To make 1 flax egg, mix 1 tbsp flaxseed (linseed) meal with 2 tbsp boiling water. Stir and set aside for 15 minutes, until it’s a gel.
- 1/2 c (55 g) almond meal
- 1/3 c (45 g) white rice flour
- 1/4 c (30 g) cornflour
- 1/2 tsp bicarb soda
- 1/2 tsp baking powder
- 1 flax egg
- finely grated zest of 1/2 lemon
- 1/2 c milk of your choice (I used cashew milk here)
- 1/4 c maple syrup
- ~1/3 c frozen blueberries (4-5 per muffin, so ~30 in total)
- raw sugar, for sprinkling
Preheat oven to 180 C (355 F) (no fan). Line a muffin tray with muffin papers. In a medium bowl, combine almond meal, rice flour, cornflour, bicarb, and baking powder. Whisk thoroughly to combine. In another bowl, whisk together the flax egg, milk, maple syrup and zest. Add wet to dry and whisk thoroughly to combine. Pour batter evenly into your muffin tray (the papers will be quite full, about 4/5). Put 4-5 blueberries on top of each muffin (they will sink in during the cooking). Sprinkle with raw sugar. Bake for 25 minutes, until golden on top and a skewer comes out clean. Remove from the oven, and then from the tray as quickly as possible. Allow to cool for 15 minutes before serving.