Summer in your mouth

I wanted to come up with some use for the blueberries in the freezer that were picked up last summer. Blueberry muffins are such a classic baked good and there probably are as many blueberry muffin recipes as there are bakers. Even though muffins are easy to make, they are surprisingly hard to get right. They often end up too dry, too fluffy or too sweet. This recipe gives them the perfect texture and a wonderful rich taste. These simply happen to be the best blueberry muffins I've ever tasted. And the best thing is that they're egg-free and can easily be made vegan! Just use soy yoghurt and soy/grain milk. If you use dairy products please choose the organic option. I made a few changes into the recipe but the original one can be found in http://www.inerikaskitchen.com.

You can use either frozen or fresh blueberries. If you use frozen ones don't defrost them! Otherwise the berries will bleed into the batter and the whole batter will turn blue. Take the berries out of the freezer just before adding them. Half of the flour I used was whole wheat and the texture was still great. I also added 70 grams of dark chocolate chips because we just happened to have some chocolate in our cupboard. The chocolate is a great bonus and adds some extra richness to the flavours.

Vegan/ Egg-free Blueberry Muffins

• 4 decilitres flour (I used 2 decilitres whole wheat and 2 decilitres all-purpose flour)
• 1 tablespoon baking powder
• 1/4 teaspoon baking soda
• 1½ decilitres cane sugar (and more for sprinkling)
• 1 1/4 decilitres soy/grain/organic milk
• 1 1/4 decilitres soy/organic yoghurt
• 75 grams margarine
• 4 decilitres blueberries

Preheat the oven into 200°C. Place 12 muffin tins on a sheet pan. Mix the flour, baking powder and soda in a large bowl. Place the sugar, milk, yoghurt and butter in a bowl and microwave it for one minute or until the butter starts to melt. Whisk until there are only little bits of butter floating in the mixture. Add the blueberries into the flour and toss to coat. Slowly and carefully add the milk-butter-mixture in.  Fold until just incorporated. Don't over-mix! Little streaks of flour are okay. Divide the batter into the tins and sprinkle sugar on top. Bake for 25-28 minutes or until a toothpick comes out with just a few crumbles clinging to it and they have a nice golden brown colour. Let the muffins cool down.