Yesterday I had a punnet of blueberries in the fridge that weren’t being eaten, some strawberries approaching the end of their days, and 2 year old having an uncharacteristically early nap. Basically the stars had aligned for me to get my baking experiment hat on.
I like play around with recipes to make them a bit healthier without losing yumness. Cos healthy is good, especially with a fussy toddler, but if you ain’t got yumness, there ain’t much point, in my book.
I’m rather pleased with how this one turned out! You can make it in a normal muffin tin but I thought a muffin bar/slice was just a bit different and fun. I based it on this blueberry muffin recipe.
The muffin is not over sweet and I really like how the subtlety of the flavour allows the berries to shine. You could definitely play around with using different fruits in this one – let me know if you come up with a yummy variation!
My version is cane sugar free and dairy free, but you can adapt to taste and preference. Although I have to say, it’s pretty darn yummy as it is!
1 3/4 cups flour (I used organic white flour, I may try wholemeal next time)
2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/2 cup almond milk (or milk of choice)
1/4 cup vegetable oil
1/3 cup organic pure maple syrup (or 1/2 cup cane sugar if you prefer)
1/2 tsp Heilala vanilla paste (or 1 tsp vanilla extract)
1 small punnet of blueberries (around 1-1 1/2 cups)
3-4 medium/large strawberries, chopped
1. Pre-heat oven to 200 degrees Celsius.
2. In a medium bowl, combine flour, baking powder, salt and cinnamon.
3. In a large bowl, combine milk, oil, egg, maple syrup and vanilla.
4. Stir in flour mixture until just combined. Do not overmix.
5. Fold in blueberries and strawberries.
6. Pour into greased or lined slice tray (or muffin tray). Cook until lightly golden and an inserted skewer or knife comes out clean. In my oven this was about 30 minutes but it will depend on the tray you use and my oven can be a bit slow, so just keep an eye on it.
Easy and yum! Let me know if you try it!