Sometimes I just want to eat cake for breakfast.
Well, let's be honest, brunch.
Because the fact that I am craving cake for my first meal of the day can only mean I didn't get to bed at a civilised hour or without mildly pickling myself in alcohol!
Warm blueberry muffins are the guilt-free solution to this problem. Because they contain fruit. And there is no mention of cake in the title.
250 ml sweetened almond milk
Lemon juice (one lemon)
1 tbsp apple cider vinegar
150g plain flour
125g rolled oats
100g ground almonds
2 tsp baking powder
50g coconut sugar
8 tbsp maple syrup
2 tbsp tahini
Lemon zest (one lemon)
2 tsp vanilla extract
140g fresh blueberries
Preheat oven to 180C (fan). Line a muffin tin with 12 muffin cases.
In a small bowl, combine almond milk, lemon juice and cider vinegar. Leave to curdle.
In a separate bowl, combine flour, oats, ground almonds, baking powder and salt.
In a large bowl, mix together sugar, maple syrup, tahini, lemon zest, and vanilla extract. Add the milk mixture to this and stir well to combine.
Stir in the dry ingredients until well mixed (but do not beat). Gently fold in the blueberries.
Spoon into the muffin cases and cook for approx. 30 minutes until a knife inserted into middle of muffin comes out clean.
Leave to cool for a while on cooling rack and then serve warm.
These will keep for a few days in the fridge. You can use frozen blueberries instead of fresh ones but I recommend defrosting them first and letting them dry a bit otherwise they make the mixture too wet.