So I’ve been in a muffin mood all week and after doing some research on the internet to figure out what the difference between a cupcake and a muffin is.. I put these babies together and can’t begin to tell you how fluffy and moist they are. A muffin is normally bigger (not in this case) than a cupcake and is less sweet.
You will get about 12 muffins of this size with this recipe. Alternatively, if you like your muffins bigger, you can use tulip cases which have longer edges and add a spoon or two more of batter in each to get a giant muffin when they come out of the oven.
Have a look at the texture in the next photo, it is light and airy, and the blueberries burst during the baking releasing some of their juice which makes them look very nice.
220g/8oz plain flour
110g/4oz caster sugar
110ml/4oz soya milk
110ml/4oz white soya yoghurt
80ml/2.8oz sunflower oil
4 tsp baking powder
2 tbsp lemon juice
zest of 2 lemons
1/2 tsp salt
1. wash blueberries and lemons
2. measure out flour, sugar, baking powder and salt
3. grate the zest of the lemons in the bowl of flour
4. mix soya yoghurt, soya milk and oil
5. squeeze in the lemons, the juice of two small lemons should give you approximately 2 tbsp of juice
6. mix about a tsp of the flour mix with the blueberries to stop them from sinking when baking
7. pour the wet on the dry and mix until just combined (this is what gives the muffins their light texture!)
8. fold in the blueberries
9. pour into your liners and bake for about 20-25 at 180C
10. allow the muffins to cool down in the baking tin for about 10 mins before attempting to remove them
11. serve with a nice cup of “milky” chai tea and enjoy