Blueberry muffins

Ingredients

• 400 gtype 2 flour
• 100 gcorn oil
• 3 punnetsblueberries
• 200 graisins
• 500 gapple juice
• Zest of 1lemon, finely grated
• A pinchsalt
• 1 sachetcream of tartar

Instructions

1. 1

   Mix and bake

   Mix the dry ingredients first, then gradually stir in the apple juice and add the other ingredients. Grease the muffin cases with a little oil and dust them with flour. Fill each case to about 2.5 cm below the rim, then bake in a preheated oven at 180°C for 30 minutes.

What are blueberry muffins?

Muffins are small individual bakes that can be made with fruit folded into a simple batter. This version pairs blueberries with raisins and lemon zest, using apple juice to bring the mixture together.

The recipe comes from Mara Di Noia, a nutritional therapist at the FunnyVeg Academy food health school. Its combination of fruit and type 2 flour gives the muffins a different profile from a standard white-flour bake.

Nutrition and macros by portion

The nutrition label shows one serving as written: 200 calories, 0g protein, 0g carbs, 20g fat.

The flour and apple juice provide most of the carbohydrates, while the corn oil is the main source of fat; the recipe contains no dedicated protein-rich ingredient. Pair a muffin with yoghurt or another protein-rich food to make the serving more balanced.

The fruit in the batter

Blueberries: add them with the other ingredients after the apple juice has been mixed into the dry ingredients. Handle them gently so they stay as intact as possible.

Raisins: these add small pockets of sweetness and a chewy contrast. Check that they are not clumped together before adding them.

Getting the batter together

Dry ingredients: mix the flour, salt and cream of tartar before adding liquid, so the raising agent is distributed through the flour.

Apple juice: stir it in gradually, as the method directs, then add the remaining ingredients. The recipe does not specify a particular batter consistency, so avoid adding extra liquid or flour.

Preparing the muffin cases

Greasing: coat the muffin cases lightly with oil, then dust them with flour as instructed. This helps the baked muffins release more easily.

Filling: leave about 2.5 cm between the batter and the rim. This gives the muffins space to rise without filling the cases to the top.

Baking and checking doneness

Temperature: bake in an oven preheated to 180°C for 30 minutes. Keep to the stated time, then check the muffins before taking them out.

Doneness: look for muffins that are risen and set rather than wet in the centre. Ovens vary, so if the centres still look unset, continue baking briefly and check again.

When to serve them

These muffins suit breakfast, a packed snack or a simple afternoon bite. Let them cool enough to handle after baking, so the cases are easier to remove.

For a more filling plate, serve one alongside plain yoghurt or another protein-rich food. Fresh fruit can also make a simple accompaniment.

Recipe notes & tips

• Measure the ingredients before starting, as the method moves from mixing the dry ingredients to adding the juice and other ingredients.
• Use a light hand when stirring in the blueberries to help prevent them breaking up.
• Grease and flour each muffin case before filling it.
• Keep the batter below the rim, leaving about 2.5 cm of space.
• Preheat the oven so the muffins can go in at the stated temperature.
• Allow the muffins to cool a little before removing them from their cases.

Variations

• Orange zest: use finely grated orange zest in place of the lemon zest.
• Mixed berries: replace some of the blueberries with another berry, keeping the total amount similar.
• Less raisin: reduce the raisins and increase the blueberries by the same amount.
• Spiced batter: add a little ground cinnamon to the dry ingredients.
• Smaller muffins: divide the batter between more cases and check for doneness earlier.

Common mistakes to avoid

• Uneven dry mix: stir the dry ingredients together thoroughly before adding the apple juice.
• Broken berries: fold the blueberries in gently rather than beating the batter.
• Overfilled cases: leave about 2.5 cm at the top so the batter has room to rise.
• Sticking muffins: grease the cases lightly and dust them with flour before filling.
• Unheated oven: preheat to 180°C before baking for the stated 30 minutes.
• Uncertain doneness: check that the centres are set before taking the muffins out.

How to store

Once completely cool, store the muffins in an airtight container at room temperature and eat within 2 days. Reheat briefly in a low oven or microwave until just warm.

Frequently asked questions