Blueberry & Apple Muffins

Buckwheat flour is the secret to the large, lacey galettes of the Normandy region and, along with quinoa, is one of the best plant proteins out there. Pretty much any natural/unrefined syrup could also be used here, with the caveat that they might make for slightly different versions of the cake. Finally, these muffins are also a good source of multiple micronutrients, including vitamin E, biotin and riboflavin, and fibre.
Makes 12
Total Time
40 Minutes
80g (2¾oz) of unsalted butter, melted and cooled
180ml (6¼fl oz) of whole milk
1 tsp of vanilla extract
2 medium eggs
130g (4½oz) of coconut blossom nectar
150g (5½oz) of buckwheat flour
125g (4½oz) of ground almonds
2 tsp of baking powder, sifted
1 apple, peeled, cored and cut into 1cm (½in) dice
150g (5½oz) of blueberries
Icing sugar and ground cinnamon, for dusting
Step 1

Preheat the oven to 170°C fan,190°C (375°F), gas mark 5, and arrange 12 paper muffin cases or wrappers in a 12-hole muffin tray.

Step 2

Whisk the butter, milk, vanilla, eggs and nectar together in a large bowl. Combine the buckwheat flour, ground almonds and baking powder in another large bowl. Pour the wet ingredients over the dry ones and stir to loosely blend – there should be no traces of flour, but the mixture should appear wet and lumpy. Fold in the apple and two-thirds of the blueberries, and fill the paper cases by two-thirds.

Step 3

Scatter over the remaining blueberries and bake for 25 minutes or until risen and crusty, and set in the centre. Leave to cool, then dust the muffins with icing sugar and a little cinnamon.

TIP: The muffins will keep well, loosely covered, until the following day. They can also be reheated for five minutes in a preheated oven at 160°C fan, 180°C (350°F), gas mark 4.

Plant Power by Annie Bell is published by Kyle Books. Photography by Con Poulos

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