Walking into any coffee shop, the first thing you see is the glass counter filled with delicious looking cakes, muffins and other sweet treats. The perfect accompaniment to your morning or afternoon coffee. When I walk into a café I run my eyes over all of the options wondering if everything really would make me sick. Unfortunately all the yummy things tend to contain large amounts of butter and milk – something that my body has decided to no longer digest.
But sometimes you just need something sweet to go with that latte.
So wanting to satisfy my need for something sweet for morning tea, I decided I was going to make everybody’s favourite café style blueberry muffin, dairy-free of course!
Do you think I could find a suitable recipe? I searched for ages online and nothing was going to suit my needs. Time to get creative! I knew I wanted a soft, sweet, buttery muffin that just melts in the mouth, but how to do this without actually using butter?
I opened my fridge and sitting in the door was some almond milk. I had started using almond milk in my morning smoothies, but slowly it has become my main dairy-free milk substitute. If you haven’t had an almond milk latte I encourage you to do it now (and drink it while enjoying one of these muffins)!
I had a bit of a play around with ingredients and came to the conclusion that the almond milk gives you the crumble that butter usually does while the oil maintains a soft texture. I also like the use of brown sugar to give a richer flavour.
Overall, these muffins can be made with pretty basic ingredients that are generally on hand. There is no reason really to not make these muffins!
With the help of my Nespresso machine I can have my own café inspired morning tea!
- 2 cups SR flour
- ¼ cup brown sugar
- ½ cup white sugar
- 1 tsp vanilla
- 1 egg
- ½ cup canola oil
- 1 cup almond milk
- 1 cup frozen blueberries
Preheat oven to 180 degrees C and line a 12 cup muffin pan with patty cases.
In a large bowl, whisk together egg, oil, vanilla, brown and white sugar until smooth. Sift in flour and stir to combine, slowly adding in almond milk until mixture comes together making sure there are no lumps.
Once completely combined add in frozen blueberries folding through mixture, 3-4 times. Do not over mix as mixture will turn purple.
Spoon into muffin pan and bake for 18 minutes or until a skewer when inserted comes out clean.
Save it for later: