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Blueberry and poppy seed muffins
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200g dairy-free spread
200g spelt flour
2 tsp baking powder
200g clear honey
1 tsp vanilla extract
1 large, ripe banana, roughly mashed
4 eggs, at room temperature
½ tsp fine salt
2 tbsp poppy seeds
1 unwaxed lemon, zest
1. Preheat the oven to 180°C, gas mark 4; line a 12-hole muffin tin with paper cases. In a large bowl, whisk together the spread, flour, baking powder, honey, vanilla, banana, eggs and salt.
2. Stir in the poppy seeds, lemon zest and ¾ of the blueberries. Divide between the muffin cases and scatter the remaining blueberries on top. Bake for 20-25 minutes until golden and risen, then leave to cool completely in the tin.
Typical values per serving:
This recipe was first published in January 2021.
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