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Egg-Free Blueberry Muffins
Serves12
Cooking time
48m
Our soft, fluff y muffins are packed with juicy blueberries and made completely egg-free, meaning they’re perfect for those with dietary restrictions. With a hint of sweetness, each bite is bursting with fruity flavour. Ideal for breakfast, a snack, or a light treat, these muffins are a crowd-pleaser everyone can enjoy!
Ingredients
2 Tbspchia seeds
1/2 cup(125ml) cold water
2 1/2 cups(375g) plain flour
3/4 cup(170g) firmly packed brown sugar
2 tspbaking powder
1 tspground cinnamon
1/2 tspbicarbonate of soda
2 punnets(125g) Driscoll's blueberries
1 1/4 cups(310ml) buttermilk
1/3 cup(80ml) rice bran oil or light olive oil
cinnamon sugar
1 Tbspraw sugar
1/2 tspground cinnamon
Method
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Preparation
Preheat the oven to 190°C. Line a 12 hole, 1/3 cup (80ml) capacity muffin tray with paper cases. Alternatively lightly grease holes with oil and line with large squares of baking paper.
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Chia seeds
Place the chia seeds and water in a medium bowl and stir to combine. Set aside for 15 minutes, stirring occasionally, until a gel forms.
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Cinnamon sugar
To prepare the cinnamon sugar, combine sugar and cinnamon in a small bowl. Set aside.
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Batter
Place the flour, sugar, baking powder, cinnamon and bicarbonate of soda in a medium bowl and whisk to combine. Add the blueberries and stir to coat. Add the buttermilk and oil to the chia gel and whisk to combine. Add chia mixture to the flour mixture. Using a spatula or large metal spoon fold together until just combined. Do not over mix. Batter should still be a little lumpy. Spoon mixture evenly into the prepared muffin tray, cups will be full. Sprinkle with cinnamon sugar.
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Baking
Bake for 35 minutes, or until golden and a skewer comes out clean when inserted into the centre. Leave in the pan for 3 minutes to cool slightly.Turn out onto a wire rack to cool completely. **If buttermilk is unavailable substitute natural yoghurt or 3/ 4 cup (180ml) full-cream milk and 1 tablespoon freshly squeezed lemon juice which has been combined and left to stand for 10 minutes. **For a vegan alternative substitute coconut yoghurt for the buttermilk.
