This recipe is based on King Arthur Flour’s ‘Famous Department Store Blueberry Muffins’ recipe, where Nuvia Baking and simply replaced the sugar one-for-one! I’m a sucker for a muffin, and find myself tempted on a daily basis when I get my morning coffee on my way to work. My go-to flavours are blueberry or banana and walnut (/chocolate!). My criteria for a good muffin is a crispy, bulbous top, moist centre and lots of filling. These little guys certaintly ticked all the boxes, and with Nuvia Baking they are completely free. I’m keeping 3 fresh in the fridge for the rest of the week and the rest are going in the freezer as a simple grab and go brekkie!
CAFE STYLE BLUEBERRY MUFFINS
- Nutritional Breakdown: per portion (whole recipe)
- Calories: 180 (2170)
- Carbs: 19.75(237)
- Fat: 9.6 (115)
- Protein: 3.75 (45)
- Sodium: 0.23 (2.75)
- Sugar: 4 (48)
- Preparation time: 10 minutes
Cooking time: 30 minutes
- 115g unsalted butter, at room temperature
- 200g Nuvia Baking
- 2 large eggs
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 240g plain flour
- 115g milk (I used soy as I had it in the fridge but any milk would work)
- 350g fresh blueberries
- 1. Preheat oven to 190C and line a 12 inch muffin tin with 11 muffin cups or grease with oil. I like to cut out squares of baking parchment and them up and fit them into the muffin moulds as a more rustic muffin cup.
- 2. In a medium-sized bowl, beat together the butter and Nuvia Baking until well combined.
- 3. Add the eggs one at a time, scraping the sides and bottom of the bowl and beating well after each addition.
- 4. Mash half the blueberries lightly with a fork and set aside. Weigh out the flour and milk.
- 5. Beat the baking powder, salt and vanilla into the egg mix.
- 6. Sift over half the flour, stir to incorporate and then add half the milk. Repeat the process with the remaining flour and milk.
- 7. Add the mashed banana and whole blueberries and lightly stir to distribute them evenly.
- 8. Split the mixture between 12 tins for small muffins or 9 – 10 tins for larger ones.
- 9. Bake for about 30 minutes, until lightly golden on the top and firm to touch in the centre. They will continue to cook slightly as they cool.
- 10. Allow to cool, or eat warm and spread with butter!
TIPS AND TWEAKS
Try other fillings like half raspberries and half white chocolate, or half walnuts and half mashed banana.