I love a good old blueberry muffin with nothing else on the inside except for plump blue juicy nuggets that are ready to burst open revealing a goey sticky sweet sour juice that goes- POP! in your mouth.
Fews things are better than blueberries cooked this way and if you’re keen on upping the nutrition factor, add some Chia seeds or acaiberry powder and suddenly the Plain Jane Muffin has become a hot new trendy Superfoods version.
Chia seeds – Tiny black seeds from the plant Salvia Hispanica, the Chia is related to the Mint plant and originated from the Aztecs and Mayans centuries ago “Chia” is the Mayan word for strength. These seeds make you strong as they are loaded with fiber, protein, Omega-3 fatty acids and are full of micronutrients. A typically organically grown produce, Chia is non-GMO and naturally free of gluten.
Acaiberry powder – Pronounced as ‘Ah Sah Hee’ berry (acai berries) are indigenous berries found in the forests of the Amazon. This very antioxidant rich berry is known for its healing, immune stimulating, energy boosting properties and it’s ability to slow oxidative damage.
One berry holds ten times the amount of antioxidants as grapes and two times the amount of blueberries. The powder version is very convenient to use and add to breakfast foods or any other liquids.
This one is a really easy and quick staple to make – just buy the mentioned mix(I used Pamela’s Pancake Mix), get your blueberries, whisk your eggs and combine the wet ingredients add the dry ones, fill your muffin cups, pop them in the oven for 16mins and they are ready to eat.
Some of us mummies got together to learn how to make these enjoy the pictures! Did I also mention that these muffins go really nicely with spiced jams or chutneys?
Show me your Plain Jane Blueberry Muffins or Superfood ones #taystesg
Plain Jane Blueberry Muffins
Makes 10 muffins / 12 teacakes
1 cup frozen or fresh blueberries
½ cup coconut oil or rapeseed oil
½ cup raw honey
2 cups Pamela’s Pancake Mix (please note this is a gluten free premix with some dairy in it)
1 teaspoon baking powder(double acting)
5-6 tablespoons of water
1 teaspoon vanilla extract
superfood sprinkles: 1 tablespoon acai berry powder or 1 tablespoon chia seeds
In one bowl, whisk eggs together till foamy and add your oil of choice, raw honey, and vanilla extract. Stir to combine liquid ingredients.
In a separate bowl, sift measured flour and baking powder. Add the flour in portions to the liquid ingredients and whisk to combine till flour is used up.
After that you will get a mix that is rather stiff and sticky to loosen it up I add 5 to 6 tablespoons of water. A lot depends on how big your eggs used was – the bigger the egg the less water.
The final mix should be easy to whisk through and be likened to the consistency of poured out maple syrup.
Line your baking trays with muffin cups, fill them till ¾ full top with blueberries and/or superfood sprinkles and bake at 175C for 16 minutes. (My oven gets really hot so I use 175C for most of my recipes instead of the 180C that lots of recipes usually use).
When muffins are done, transfer to cooling rack and store after leaving them out to cool for at least 40 minutes.
Troubleshooting: If your muffins are too moist, you added too much water so leave them in for another 2 mins or so in the oven. If they turned out too dry store them in a plastic container after they cool down and they will moisten up a few hours later.
Tip for keeping muffins fresh: Store them in card boxes for cake I find that at least the next morning they don’t have a very sticky layer on top.