Sifting flour through my fingers, squeezing a lemon and popping blueberries in my mouth. They are sweet and sour and sweet again. They are squishy and juicy and there are never enough of them in the bowl so mum has to run and pick some more.
Baking is so much fun, especially outside on the verandah, safely sheltered away from little raindrops. Some of them are very curious and they come riding on the wind to our table to have a look at how muffins are progressing.
While scooping batter into the baking trays, a little brown-greyish bird comes hopping along the verandah railing. I can see he’s a mischievous vagabond always ready to fluff up his feathers, let out a scream and start a fight. He cocks his head towards us, his lively black eyes searching for crumbs or maybe just looking at our flour-dusted aprons.
The muffins taste like a quiet sunny afternoon in the blueberry forest….. reading a book on a tree stump, sipping a lemonade. The ingredients are all vegan and organic and kind not only to people but to all of life.
Ingredients for 12 muffins:
250 g all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
zest of 2 lemons
150 g granulated sugar
230 ml nondiary milk (oat, rice, almond, soy milk…)
75 ml sunflower oil
1 heaping teaspoon of egg replacer (equivalent of 1 egg)
1 teaspoon lemon extract
220g fresh blueberries
Preheat the oven to 200 degrees C. Lightly grease the muffin tins.
In a bowl combine the flour, baking soda, salt and lemon zest.
In another bowl, combine the sugar, milk, oil, lemon extract and egg replacer. Mix well using an electric mixer. Add the flour mixture, stirring until the ingredients are just blended. Gently fold in the berries using a spatula.
Fill greased or nonstick muffin tins about two-thirds full. Bake until the muffins are lightly browned and a wooden skewer inserted into the center comes out clean, about 25 minutes. Remove from the oven and let sit for 5 minutes. Remove the muffins from the tins and let them cool on a wire rack.
Have a relaxing blueberry muffin weekend!