Muffins overloaded ;)

Is there such a thing as too many berries for you? Well if there is, it’s OK. There is no such thing for me. I just love them in any form: fresh, frozen, added in muffins, cakes and pancakes … and in any quantity 😉

Ingredients:

1 1/2 cup all purpose flour
1 cup whole wheat flour
1 tbsp baking powder
1/2 cup brown sugar
2 cups unsweetened cashew milk
1 tbsp pure vanilla extract
juice from one large lemon
2 cups frozen blueberries ( one cup should be enough, I just wanted more ;))

Directions:

Preheat the oven to 175 C. Line a muffin tray with the muffin baking paper and set aside.

Mix the two types of flour in a large bowl.

In a separate bowl mix together the eggs and sugar until the sugar has dissolved. Add the vanilla extract and milk and mix well.

Place the frozen blueberries in a bowl then steal about two tbsp of flour and cover the berries so they won’t become watery.

Pour the wet ingredients over the dry ingredients. Add the baking powder and drizzle the lemon juice over to activate it. mix all together. Add the berries and fold them slowly.

Pour the batter with an ice scoop in each muffin paper and bake for about 20 – 25 minutes depending on the oven.

Let them stay in the tray for about 5 minutes.

Place the muffins on a rack and wait for them to cool, then enjoy them.