1 cup wholewheat flour, 1 cup white flour, 1 cup sugar, 1 tbs baking powder, 1/2 tsp salt, 2 cups blueberries (fresh or frozen), 1/2 cup water, 1/4 cup sunflower oil, 1/2 tsp almond essence, 1/2 cup soya milk
Sit the wholewheat flour to seperate the coarse bran flakes. Set these flakes to the side to use later. Combine the remaining dry ingredients to the wholewheat flour. Add the wet ingredients and mix well before folding in the blueberries. Grease muffin tins or prepare your cupcake moulds. Spoon the batter out so the tins/moulds are about 3/4 full (you can get them quite full as the firmness of the tins or silicone moulds allows the sponge to rise really nicely). Sprinkle the flakes you saved earlier over the top of each muffin. Bake for 25 – 30 minutes at 180°C.
Serve with whipped or squirty cream.
I got the idea to sprinkle the flakes over the top from Lorraine Pascal on her BBC2 show Baking Made Easy. She baked pumpkin and rosemary savoury muffins, which I hope to ‘veganize’ and try out soon!