I am a big fan of muffins, they are great for when you’re on the go or at home, great for sharing or to enjoy by yourself. With blueberries in abundance at the moment, I found myself with some extra blueberries that weren’t looking the greatest. You know when they’ve been in the fridge a few days and aren’t as firm or plump? And then I scare myself from eating them because I think they’re molding from the inside out, and I don’t even know if that’s possible!
A trick I use to reduce food waste and salvage sad looking blueberries is to wash blueberries thoroughly, let them air dry and then freeze them. You can then use these frozen bluebs for anything! Smoothies, blueberry sauce, pancakes, or, better yet, use them for these muffins!
Here’s the recipe:
- ¾ cups unsweetened almond milk
- 1 tsp apple cider vinegar
- ¼ cup vegetable oil
- ¼ cup lemon juice
- ½ cup sugar
- 1 tsp vanilla extract
- 1 ¾ cup all-purpose flour
- 2 tsp baking powder
- ¼ tsp baking soda 1 tbsp corn starch
- 2 tbsp lemon zest
- ¼ tsp salt
- 1 cup frozen blueberries
- In a measuring cup, combine the almond milk and apple cider vinegar, then set aside for 5 minutes.
- Preheat your oven to 350oF and line a muffin tin with paper cups.
- In a large bowl, combine the flour, baking powder & soda, lemon zest, and salt.
- Make a well in the center of the dry ingredients, then pour in your wet ingredients and sugar. Stir to combine until you no longer see any dry flour but be careful not to overmix.
- Add your frozen blueberries and mix until distributed evenly throughout the batter.
- Using an ice cream scoop or ¼ measuring cup, fill each muffin liner to the top. Remove any unfilled paper liners and fill the remaining cups with a cm of water to prevent the tin from burning.
- Bake for 30 minutes, or until the muffin tops are golden brown. Allow to cool for at least 10 minutes before serving.