Buttermilk, Chia and Blackberry Muffins
Makes 12 • Prep 20 mins • Cooking 20 mins
Super easy, good for you and really delicious, these muffins are a no-brainer. Make extra and freeze them individually for school lunches. Swap the strawberries with chopped rhubarb, stone fruit or apples.
What you’ll need
1 ¼ cups The Healthy Baker Plain Flour
½ cup almond meal
1 ½ teaspoon baking powder
¼ cup firmly packed brown sugar
½ cup caster sugar
¾ cup auzure Canola Oil
¾ cup buttermilk
1 teaspoon vanilla extract
2 tablespoon chia seeds (optional)
1 cup blackberries
1 peach, roughly chopped
Preheat oven to 200C and line a 12-hole muffin tin with paper cases.
Mix together the dry ingredients in one bowl and whisk together the wet ones in a separate one.
Gently fold the two until just combined (take care not to over-mix) then fold through the chia seeds, blackberries and peach pieces.
Spoon into prepared tin and bake for 20 minutes or until muffins are golden on top and firm to touch.