Easy Peasy Blueberry Muffins.

There's something about berries that I just love...perhaps their bountiful abundance, or the fact that they're tiny powerhouses of anti-oxidants? Or maybe it's the memory of berry picking in The Netherlands where I "lost" my 18month old son only to find him in a thicket of berries, purple from brow to chin , and then some! :-) These Muffins, so easy to make and served hot from the oven with cold Coconut Cream are absolutely irrisistable! Enjoy!

Ingredients

Dry
I large cup Blueberries
2 1/2 Cups White Bread Flour
1 1/2 Tsp Bicarbonate of Soda
1/2 Tsp Salt
Grated Zest of 1 Lemon

Wet
3/4 Cup Sunflower Oil
I Cup Soya Milk
1 Cup Apple or Berry Juice
1 Tsp Vanilla Essence
2 Tbls Apple Cider Vinegar
I Cup Brown Sugar

Preheat Oven to 350f (180c)
Prepare Muffin Tray ( makes 6 Large or 10 small)

Method

Add Wet ingredients to Blender. Whizz for a minute or two. Add to combined Dry ingredients. Stir carefully so as not to squash the Blueberries! Spoon into Muffin Tray. Bake 20-25 minutes or until wooden skewer inserted in the middle comes out dry. Serve with Coconut Cream for maximum yummilicious appeal!