This is an essential recipe you need to know how to cook.
This is the price you pay for a late summer abundance of deliciously deep coloured, juicy berries in a muesli style crumble. The Almond Oil’s sweetness calms the wild, spiciness of the blueberry giving you handfuls of aromatic, sweet nuttiness.
So crank up the oven, and get to work!
Makes 12 Muffins
2 tablespoons Azada Almond Oil
195 grams whole wheat flour (Gluten free flour Universal Mix flour)
85 grams rolled oats
375 ml semi-skimmed milk
100 grams demerara sugar
75 grams fresh blueberries (the smaller the better)
3 large eggs
2½ teaspoons baking powder
1 pinch of salt salt
½ teaspoon freshly grated nutmeg
Zest of 1 lemon
2 teaspoons vanilla extract
Nonstick vegetable oil spray or unsalted butter
Preheat the oven to 220°C/ 425°F/ gas mark 7.
Lightly grease a standard 12-cup muffin pan and set aside.
Mix the whole wheat flour, rolled oats, demerara sugar, baking powder, salt, and nutmeg in a large bowl. Add the blueberries and gently stir until evenly distributed.
In a separate medium bowl, whisk the Azada Almond Oil, eggs, milk, lemon zest and vanilla until combined and creamy, for about 30 seconds.
Gently fold the egg mixture into the dry ingredients to combine (be careful not to overmix).
Divide the batter evenly among the 12 muffin cups.
Bake the muffins, until a knife inserted into the center comes out clean, for about 25–30 minutes.
Transfer the pan to a wire rack and let muffins cool in the pan for 5 minutes then turn out onto a rack and allow to completely cool.