Blueberry muffins are definitely a confectionary classic. Being one of my favourite foods to eat, there’s nothing I enjoy more than biting into one warm when the blueberries are all plump, succulent and juicy. Mmm.
This muffin is a special one, as it’s a recipe made with my new-found love: Tapioca flour. Strangely, this is an ingredient I only recently really discovered, even though having some in my cupboard for a while. I wasn’t particularly sure what to use it in at first, but then the other day I took the plunge and decided to make some of my classic pancakes with it. Then, after one bite of those pancakes, I was hooked on Tapioca.
The Tapioca creates an amazing squidgy, binding affect in bakes, making something that’s soft and irresistible. And, after it worked so well for making pancakes, I knew the next step would be to use it in an actual cake. So, continuing with my love of preparing individual desserts, I decided to use some tapioca flour in a single-serve blueberry muffin. This muffin is perfect for when you’re all alone and craving something sweet. It’s quick, delicious and easy to make! The texture of the muffin is soft, bouncy and fairly squidgy. For an added flavour I also added cinnamon, which perfectly compliments the maple syrup and blueberries – delicious.
Every time I’ve made one now, it’s been eaten straight away – so I would suggest eating it warm, that’s how I like it best. I hope you enjoy it!
blueberry & cinnamon muffin
1 tbsp buckwheat flour
1 tbsp tapioca flour
1/4 tsp baking powder
1/4 tsp cinnamon
2 tbsp almond milk
1 tbsp maple syrup
6 or 7 blueberries
PREHEAT YOUR OVEN TO 180 C / 356 F
1. Firstly, add the buckwheat flour, tapioca flour, baking powder and cinnamon into a bowl. Then, pour in the almond milk and maple syrup. Using a spoon or a small hand whisk, mix all of the ingredients together until smooth – it should be fairly runny. Lastly, add in the blueberries and stir again.
2. Place a large muffin case into a muffin tray, and then pour the mixture into the case – it should be fairly full. Next, add the muffin into the oven and bake for 20-25 minutes until the top of the cake is firm and spongey. When the cake has baked, remove it from the oven, wait for it to cool slightly and serve!
If you like this wooden tree slice too, which I photographed the muffin on – you can get it here from Notonthehighstreet.