Method:
- Preheat your oven to 160°C Fan (180°C / Gas 4) and line your muffin tin with muffin cases.
- Add the lemon juice/vinegar to the milk and set aside In a large bowl, whisk your OGGS or eggs until it’s reached soft peaks.
- This will take about 2 minutes of whisking on a high speed.
- Then add the brown and caster sugar, little by little, until it’s all used up and it’s created a glossy and thick mixture.
- Add the flour and baking powder to the mixture in thirds, alongside KWERKY water and folding gently to ensure you don’t over mix… very essential to achieve fluffy muffins.
- Don’t worry if there are lumps and bumps - they will even out when cooking.
- Mix in the oil gently.
- Toss the blueberries in a little flour, and then add to the mixture.
- Distribute the batter evenly into your muffin case.
- Place into the oven for roughly 25-30 minutes on a middle shelf and wait for them to rise until they’re golden brown.
