Egg Free Blueberry Muffins
 
Makes 9 large or 12 medium

Ingredients
 
280g Plain flour
100g granulated sugar
1/2 tsp salt
3 tsp baking powder
1⁄4 tsp baking soda
185g Fresh blueberries
360 ml buttermilk or plain yogurt
5 ml apple cider vinegar
60g unsalted butter, melted and cooled
1 teaspoon vanilla extract
 
Here’s how:
 
Preheat oven to 218o C.
Spray a 12 hole muffin tray with nonstick spray or line with cupcake liners.
Mix the flour, sugar, salt, baking powder, and baking soda together in a large bowl until combined.
Add the blueberries and mix to coat with the flour mixture.
In a seperate bowl combine the buttermilk, vinegar, butter, and vanilla.
Fold the wet ingredients into dry ingredients and mix everything together by hand. Please do not over mix.
The batter will be thick and a little lumpy, thats perfect!
Fill the muffin cups right to the top, and sprinkle with additional sugar, if desired. Bake at 220o C for 5 minutes. Reduce oven temperature to 190o C and continue baking until golden brown and a toothpick inserted in the centre comes out clean, about another 15 -1 8 minutes.
Muffins can be stored covered at room temperature for 3-4 days, then transfer to the fridge for up to 1 week.
 
Recipe by Peter Sidwell