- 200ml homemade soy milk from the AND SOY cooking blender
- 2 tsp apple cider vinegar
- 150g spelt flour
- 150g corn flour
- 1 1/2 tsp baking powder
- 1/2 baking soda
- 1 pinch of salt
- 40g rapeseed oil
- 150g agave syrup
- 150g fresh or frozen blueberries
To make gluten-free muffins, replace the spelt flour with a mixture of 100g whole grain rice flour, 30g cornstarch, 15g tapioca starch and 2 teaspoon arrowroot flour and use only 140ml soy milk instead of 200ml.
- Mix the soy milk with the apple cider vinegar and let the mixture stand for about 10 minutes until it thickens.
- Mix both flours well with the baking soda, baking powder and salt.
- In a separate bowl, mix the agave syrup and soy milk together and add it to the dry ingredients. Stir well with a spoon until a homogeneous dough is obtained.
- Add the blueberries and fold gently. If frozen fruits are used, do not defrost them in advance, otherwise they will make the dough soggy and discoloured.
- Prepare a muffin tin with paper cups. Fill the cups up to 2/3 with dough. Bake in the preheated oven for 18 - 22 minutes (until the toothpick sample no longer has dough sticking to it). Leave the muffins to cool for 5 minutes, then remove them from the muffin tin and let them cool on a cooling rack.