I feel like I haven't done a proper foodie/recipe post in ages! Time to rectify that situation with what might actually be my favourite baked item ever, blueberry muffins! Now these aren't any old muffins, these are something special, and let me tell you why.
You might have seen my post on my recent evening at the Bluebird Tea Co. in Brighton. The lovely team sent me away with some samples of their fabulous flavoured matcha (yes, flavoured matcha!) to try out. As soon as I caught the fruity, blueberry scent of their SuperMatcha, I knew it would be right at home in a muffin. I adapted a basic muffin recipe I found online, switched some things for dairy-free alternatives and worked out how to get the matcha involved, and I was so pleased with the results! I made these on Monday, and I'm sorry to say that they are all gone already (I'm writing this on Tuesday), so will most likely be whipping up another batch tomorrow!
You will need-
- 2 cups plain flour
- 3/4 cup caster sugar
- 1/2 a block of butter alternative (Pure, Vitalite or a baking block [please check the ingredients for dairyfreeness!] are all good)
- 1 cup Almond milk
- 2 teaspoons SuperMatcha
- 1 tin of blueberries/1 cup of fresh blueberries
- 2 eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
1) Preheat the oven to 200oC
2) In a large bowl, mix together the dry ingredients.
3) In a microwavable container, pop the butter in the microwave for 30 seconds or until soft and melted.
4) In a large jug, whisk the matcha powder into the almond milk until all the powder is incorporated. Then gently beat in the eggs, the vanilla extract, and finally the melted butter.
5) Gently fold the wet ingredients from the jug into the large bowl of dry ingredients. It's important to not overmix it to keep the muffins light and fluffy, only mix until all of the dry ingredients are moist.
6) Your mix should be a lovely pale green colour! Now drain the blueberries (if tinned) and fold into the mix.
7) Place your muffin cases into a muffin tin and fill each case 3/4 full with mix. I like to use an old fashioned clicky ice cream scoop for this!
8) Bake for 15-20 minutes, or until the muffins are golden brown. Leave to cool, if you like, and then enjoy!
Muffins are notorious for being naughty treats, but this version is decidedly better behaved. With considerably less fat than their milky dairy counterpart, and all of the incredible health benefits of matcha included, you can definitely treat yourself without feeling too guilty!
I'm very excited to say that the lovely people over at the Bluebird Tea Co
. are offering a special deal to you lovely lot, offering a whopping 20% off their matcha products
, just enter the code CarriesMatcha.
Aren't they a lovely bunch! Make sure you check out their website, and go and say hi on Twitter
Labels: baking, bluebird tea co, food, healthy, matcha, recipe, tea