Hello again! Is it Friday already? Hooray!
You might have read on one of my recent Instagram posts, that I was frustrated with myself. I had previously made some delicious savoury muffins by following an American recipe online. It had taken ages, as I had to translate all of the measurements from American Cups to metric and foolishly, I hadn’t written it down. So when the time came for me to want to make them again, I took a deep breath, ready to embark on the translating for a second time. A gorgeous friend had given me this beautiful notebook a few months ago and I got it out (and a newly sharpened pencil) ready to diligently copy down the recipe. All was not going to be that simple however. As I searched the internet for this favourite recipe, I found that the recipe, and indeed, the entire baking website, was no longer in existence.
I spent the next hour, perhaps it was even two, searching for something comparable. Nothing piqued my interest… either the recipes had gluten in them, or sugar, or un-pronounceable ingredients.
Something wonderful did occur in that moment of desperation… I decided to develop my own recipe. I promise I had no idea how it was going to turn out, I didn’t even know where to begin until I glanced up to my cook books and saw Mary Berry’s encouraging face smiling down at me. After having a flick through one of her books, I decided to re-create her Lemon and Blueberry muffins but make them gluten and sugar free. I had to adapt some of the method as well, as without gluten, I wasn’t sure how well they would rise.
I was so pleased at how they turned out. It really was a stroke of luck! What’s so much more exciting is that we can eat them and still feel great!
Tip: I always have a packet of frozen blueberries in the freezer. They can be added to so many things and take a very short amount of time to defrost.
Makes approximately 12 muffins:
- 275g Buckwheat flour (I either get mine online or at Holland & Barrett)
- 1 tbsp Baking powder
- 70g coconut sugar (again, online or at Holland and Barrett – it is expensive but I tend to use it sparingly if I can)
- Zest of 1 lemon
- 2 Eggs
- 200ml Almond Milk (unsweetened – you can get this from most supermarkets)
- 100g Softened butter
- 1/2 tsp Vanilla extract
- 150g Blueberries
- Preheat the oven to 200 degrees C/400 degrees F/Gas mark 6 and line your muffin tray with paper cases (I used to drop the mixture straight into a greased muffin tin, but cases make putting the muffins in lunchboxes and carrying them about, so much easier!
- Combine all of the dry ingredients (flour, baking powder, coconut sugar and lemon zest) – I used a stand mixer, but you can easily use a food processor (except for when adding the blueberries later) or a regular bowl and spoon.
- Mix in the eggs, softened butter, milk and vanilla extract until everything is evenly combined – the mixture will seem gloopy, but it’ll be fine in the end!
- Stir in the blueberries.
- Spoon the mixture into the paper cases.
- Bake in the oven for about 20 minutes – keep an eye on them. You want them just turning golden brown.
- Allow them to cool in the tray for a few minutes before putting them on a wire rack.
Enjoy! H x
This post contains affiliate links – this doesn’t affect you at all, but if people purchase from the linked shop after clicking, it might eventually cause a tiny payout to me. What would I do with it? Probably go out for a cup of tea and a slice of cake! You are welcome to join me. x