This morning I made Blueberry Pancakes because I had a large punnet of blueberries in my freezer that I’d had earmarked for using in muffins one day, but I figured I might try them in a stack of pancakes instead. I bought the blueberries at a brilliant reduced price from Marks and Spencer and although I had no immediate use for them I thought I’d freeze them to use another day. (The freezing process makes no difference to the taste of the berries whatsoever and is a good, handy way to make sure I have nice fruit at hand to add to recipes.)
I really fancied a sweet breakfast muffin yesterday morning and after I remembered that I had frozen blueberries in the freezer I decided I’d make blueberry muffins. These are really easy to make and don’t take very long at all to cook, making them a real winner for a lazy Sunday morning ‘get up, make muffins, go back to bed to eat them with the Sunday papers’ kind of breakfast.
I don’t like blueberry muffins to be too sweet (especially breakfast muffins). There’s nothing worse than feeling as though you’re eating cake for breakfast as opposed to what is actually quite a healthy and nutritious bake. These blueberry muffins contain chia seeds which are packed with protein, fibre, iron, antioxidants and Omega-3 fats. The inclusion of blueberries also adds not only a healthy dose of vitamin C to the nutritional content of the muffins, but folate, potassium and fibre too. So, they’re not as guilt-inducing as you’d think and they’re certainly better for you than a lot of the sugary cereals that we’re all so familiar with.
I baked some of my blueberry muffins with sunflower seeds and some without, but I preferred the ones with the sunflower seeds on top because along with adding texture they added a lovely toasted nut flavour to the muffins. I’d love to experiment with these muffins in future. I’m particularly intrigued by the thought of trying them with fresh raspberries and brambles baked into them when the autumn bounty comes around.
These blueberry muffins are delicious enough and moist enough to be eaten on their own, but after tasting a bit of one I opted to have mine with vegan butter and jam. It’ll be entirely your own choice, but either way you’ll have a delicious breakfast muffin to tuck in to.
200g gluten-free plain flour (I use Dove’s Farm G/F flour because it’s made with low FODMAP ingredients whereas many other gluten-free flours are made with high FODMAP options.)
100g brown sugar
1/2 tsp salt
100ml rice milk (or normal milk)
2 chia eggs (2 tbsps of chia seeds mixed with 6 tbsps of cold water and soaked for half an hour before using) (or 2 normal eggs)
1 tsp xanthan gum
1 tsp baking powder
3/4 tsp bicarbonate of soda
200g blueberries (they don’t have to be frozen)
50g sunflower seeds
Keeping the blueberries and sunflower seeds aside, put all of the other ingredients in a large mixing bowl and whisk until combined.
Stir the blueberries into the mixture.
Divide the mixture between the 12 muffin cases and then sprinkle the sunflower seeds over the top of the muffins.
Bake for 30-35 mins or until a skewer poked into the middle of them comes out clean.
Leave to cool slightly before serving with butter (or vegan alternative) and jam.