These delicious muffins are perfect for breakfast with a cup of tea on lazy Sunday morning. I love having these in the garden on a sunny morning while reading a book & waiting for my children to wake up.
If you don’t like blueberries you can make them with any berry I have made them with sour cherries and almonds (i will post the recipe soon) and there were just as delicious.
The soya yogurt gives these muffins a delicate vanilla custard flavour.
Perfect for a weekend treat.
You do not need a fancy mixer to make these either, a good old wooden spoon will do the job just fine.
MY TIP: Add two spoonful’s of flour to the blueberries and toss them in the flour, this will help stop them sinking to the bottom when they bake.
Makes 9-12 muffins
- 110g Dairy free butter
- 250g Caster sugar
- 25ml Almond milk
- ¼ Tsp Pink Himalayan salt
- 1 125g pot of Alpro Vanilla Soya Dessert
- 1 tsp of egg replacer made up with 2 tsp warm water OR 1 Tbsp ground flax seed and 4 Tbsp warm water
- 300g Self raising gluten free flour
- 1 Tsp Baking powder
- 180g Blueberries
For the Jam:
- 75g Blueberries
- 65g Caster sugar
- 2 Tbsp. Water
- 1 Tbsp. Lemon juice
Pre heat your oven to 375°F/190°C or Gas mark 5
For the muffins:
- In a large bowl cream together the butter, sugar and almond milk until light and fluffy.
- Add the salt, Soya yoghurt, egg replacer or flax seed, flour and baking powder to your butter & sugar mix and mix well until you have a smooth batter.
- Fold in the blueberries and share your batter between your muffin cases and bake for 25-30 minutes until golden brown and a tooth pick comes out the centre clean.
- Leave too cool while you make the jam topping
For the jam
- In a saucepan add your blueberries, lemon juice and water and simmer for a few minutes to break up the berries,
- Add the sugar and simmer on a medium heat until the mixture thickens and the blueberries soften & pop, you end up with a lovely sticky jam.
- Once you are happy with your jam spoon a tea spoon of the warm jam on top of each muffin and leave them to cool.
You can eat these warm or cold they are lovely either way.