I think I’m not the only person whose favourite muffin is the blueberry muffin. I’m allergic to milk so I make mine with dairy-free alternatives such as plant-based milk and butter. I like to add extra flavours according to season and my mood. This time I’ve added some mixed spice and cinnamon because I’m looking forward to Christmas and all those ginger cookies! Thesespiced dairy-free blueberry muffinswere really delicious and super easy to bake!

You’ll need:

2 cups self-raising flour 1 cup muscovado sugar 1 tsp bicarbonate of soda 1 tsp mixed spice 1 tsp Ground cinnamon 1 large egg 1/2 cup of melted dairy- free s spread ( I used Pure) 1 cup almond or oat milk 1 tsp vanilla essence 1 cup  fresh blueberries

How to make the spiced blueberry muffins:

Preheat the oven to 180 C degrees. Put the flour, sugar and bicarbonate of soda in a mixing bowl.Add the mixed spice and ground cinnamon, then combine well. Take out a tablespoon of this mixture and coat the blueberries in a bowl . Set aside. In a small bowl, lightly whisk the egg, then mix in the melted spread, vanilla and the plant-based milk. Add the wet mixture to the dry mixture. Combine well until you get a light batter. Gently fold in the coated blueberries with a wooden spatula. Spoon the mixture into a muffin tin, lined with paper cases, or into silicon muffin cups. Bake the muffins for 20 to 25 minutes until golden.  Ask an adult to remove them from the oven and place them  onto  a wire rack. Let them cool completely. Dust them with icing sugar nixed with cinnamon, if you like.

Tips

• Coating the blueberries in flour stops them dissolving in the muffin. If you prefer a jam-like texture, then add the blueberries, uncoated, to the batter mixture.
• If you love ginger, you can add a teaspoonful of ground ginger to the flour too!