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If you’re on the hunt for delicious egg-free recipes, look no further. This blueberry muffin recipe is bursting with flavour, and packed with healthy goodies like chia seeds and blueberries.
2 tablespoons chia seeds
1/2 cup (125ml) cold water
2 1/2 cups (375g) plain flour
3/4 cup (170g) firmly packed brown sugar
2 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon bicarbonate of soda
2 punnets (250g) blueberries
1 1/4 cups (310ml) buttermilk
**(see notes – vegan option) 1/3 cup (80ml) rice bran oil or light olive oil
1 tablespoon raw sugar
1/2 teaspoon ground cinnamon
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.
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.
To prepare the cinnamon sugar, combine sugar and cinnamon in a small bowl. Set aside.
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.
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.