My kids eat a lot of fruit. 3 kgs of grapes, 1kg of blueberries, 16 plums, 12 apples, 6 bananas, 4 pears, 2 punnets of strawberries and a couple of oranges – and that’s just in a week! The first thing people say (apart from our dentist) when you tell them is “you’re so lucky,” and I agree but it is so, so expensive. And as much as they love fruit it has to be the freshest, crispiest, crunchiest fruit that you can buy, so no bargain buys for me. The problem I had this week was that a lot of the blueberries were a bit squishy and I have to admit that even I struggle with soft, squishy blueberries but at £4 a punnet I have to find a way to use them up. I don’t necessarily want to turn them into a sugar and fat laden dessert just for the sake of using them up so the healthiest option for me are these blueberry and orange muffins I found in Annie Bell’s Baking Bible. The kids still refuse to eat them because of the squishy blueberries but they are the perfect snack for me together with my much loved daily cup of coffee. There is no butter in them and I have used a blend of sugar and stevia to cut down the sugar content and of course my favourite ingredient of the moment is the delicious seeded spelt flour from Sharpham Park. These muffins are not necessarily frugal if you have to go out and buy the ingredients but if like me you have some over ripe fruit to use up then it is preferable to throwing the fruit out.
These muffins are deliciously moist and stay fresh for a few days and like most muffins will freeze really well.
- 80 ml extra virgin olive oil
- 180 ml orange juice, no bits (approximately 2 large oranges)
- finely grated zest of 1 orange
- 2 medium eggs(I used 2 large eggs)
- 275 g plain flour(I used Sharpham Park Seeded Spelt Flour)
- 2 tsps baking powder
- 200 g golden caster sugar (I used 100 g Tate & Lyle's Stevia & Sugar blend)
- 150 g fresh blueberries (I used 200 g)
- Preheat oven to 190°C (375F).
- Whisk the oil, orange juice, zest and eggs lightly in a bowl.
- Add the flour, baking powder and sugar and stir until just combined.
- Fold in two-thirds of the blueberries.
- Spoon the mixture into your muffin tray, two-thirds full.
- Scatter over the remaining blueberries and a little extra sugar and bake for 30 minutes or until a skewer comes out clean.