Add a topping for extra yumminess!
Ingredients:
- 425g T55 flour
- 300g organic blueberries
- 1/4 cup ground almonds
- 80 g cane sugar
- 1 cup milk kefir (can sub w/buttermilk or yoghurt)
- 3 small eggs (or 2 large)
- 100g melted butter
- 1tsp bicarb
- 2 t baking powder
- 2 T powdered milk
- 1 T vanilla essence
For the topping (optional)
- About a Tbsp ground almonds
- A small tsp coconut sugar
-
Butter
Method:
Pre-heat oven to 180°C.
Sift all dry ingredients in a mixing bowl.
Beat eggs and and kefir and add to dry ingredients with melted butter.
Add blueberries, stir together, but do not over stir.
Pour into cupcake moulds or muffin tin.
Bake in batches at 180°C for about 20 minutes (a skewer should come out clean)
Make a crumble and sprinkle over before baking (see optional ingredients).
Yield - 17/18 muffins
