Gorgeous blueberry muffins which are fluffy, sweet and super nutritious thanks to the buffalo worm flour! Packed with protein, these little muffins are surprisingly filling. You can pretty much eat these muffins any time of day, for a sweet breakfast, an afternoon snack or even as a small dessert.
Makes: 12 muffins
All-purpose flour: 230 g
Buffalo worms flour: 60 g
Baking powder: 2½ tsp
Cane sugar: 150 g
Unsweetened almond milk: 240 g
Seed oil: 75 g
Blueberries, fresh or frozen: 80-100 g
Let’s start by pouring milk and sugar into a bowl and stirring well to dissolve the sugar.
Sift in a large bowl the flour, buffalo worm flour, baking powder and salt and mix the ingredients.
Pour the wet mixture into the flours and mix until combined. While mixing add the oil. Don’t overmix, or your muffins will be less tender.
Preheat the oven to 355°F or 180°C, and set two baking sheets with about 10-15 ramekins.
Now add the blueberries and gently fold them into the batter. You can use the frozen as well as the fresh ones.
Fill each ramekin with batter up to ¾ full. Optionally, but very recommended, I suggest you add a few blueberries and sprinkle the top with a little cane sugar.
Place the baking sheet in the oven and bake for 30 minutes until the top swells slightly.
After taking them out from the oven, let cool for a few minutes and enjoy warm or room temperature.