This recipe is one to keep amongst your favourite family recipes! It's simple, healthy and you can substitute many of the ingredients out for alternatives to suit any special food requirements your little ones may have.
Makes 24 (minis) | Prep 20 minutes | Bake 20 - 25 minutes
Ingredients
- 50 g (1/4 cup) butter, room temperature
- 100 g (3/4 cup) coconut sugar
- 1 egg, room temperature
- 225 ml (3/4 cup) milk
- 300 g (2 1/2 cups) light spelt flour
- 2 tsp baking powder
- 250 g (2 cups) blueberries
Method
Preheat the oven to 180 C.
Line a mini muffin tin with muffin cases.
In a large bowl, using a handheld mixer, beat the butter on high speed until smooth and creamy. Add coconut sugar until well combined and continue by slowly adding the egg and milk.
In a separate bowl, whisk the flour and baking powder. Then pour into wet ingredients.
Fold in blueberries by hand.
Spoon the batter evenly into each cup or liner, filling each all the way to the top.
Bake for 20 - 25 minutes until golden and a skewer comes out clean.
Notes
This recipe works wonderfully well with allergy-friendly substitutes. Replace spelt flour with gluten-free flour, cows milk with almond, hemp or cashew milk, butter with vegan butter and egg with flax egg.
Instead of the blueberries try apple, pear, or any member of the berry family and add one cup of white or dark choc chips for an extra sparkle.
Store
Store in an airtight container in the fridge for up to three days.
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