Blueberry Muffins

I hate greasy, wet muffins, the type you buy sometimes (if you're desperate for some sugar) from a petrol station or the snack trolley on a train. You know the kind. Sometimes you'll even find them in shops that sell coffee, they really are pretty yuck. They actually sweat under that plastic wrapper and they are squishy and bland, but sickeningly sweet. So...I thought it might be worth sharing with you a recipe for blueberry muffins. They are just a little bit sweet, filling & very satisfying. With the magic ingredient of milled flaxseed these babies have a gorgeous smooth texture.

I used a lovely buttermilk from Tinnock Farm, which I bought at the Farmers Market in Dun Laoghaire, well worth a trip and buttermilk made like it should be, when making butter! There are a lot of ingredients, but don't be put off, they're really easy to make. If you use soya instead of buttermilk, these muffins are vegan too!

Blueberry Muffins
1/2 cup milled flaxseed
1 cup whole spelt flour
Just under 1 cup plain flour
1.5tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1/2 cup apple puree
1/2 cup agave syrup
1 cup buttermilk (or soya with 1tbsp lemon juice to sour it. Just let it sit for a few minutes first)
3tbsp sunflower oil (organic & unrefined)
1 tbsp orange juice
1 tsp vanilla extract
1 cup fresh blueberries, rinsed and patted dry

Heat the oven to 200C. Grease a muffin tray
If you're using soya, combine it now with the lemon juice, letting it stand while you get everything else ready.
Put all of the ingredients (bar the blueberries) in a stand mixer & allow the entire mix to come together. If you don't have a stand mixer, use a bowl and hand mixer.
Fold the blueberries in by hand.
Scoop the batter into muffin cups (I got 12 from this mix)
Bake for 18-22 minutes or until lightly browned and the tops spring back when touched lightly.
Loosen the edges and gently remove the muffins from the tray. Cool on a wire rack & enjoy with a cuppa...delicious!