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Blueberries muffin!




Type 00 wheat flour

100 oz

Wholewheat flour

100 oz

Potato starch

80 oz


80 oz

Coconut oil

75 oz

Soy drink

180 oz

Baking powder for desserts

8 oz

Grated lemon peel

1 teaspoon

White sugar

100 oz

White sugar

1 spoon

Desserts from world

Blueberries muffin!

Blueberries muffin!

vegan with gluten high in potassium

ready in

30 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Blueberries muffin!

Light and soft, ideal for breakfast or as a snack!

Blueberries muffin! step 1

step 1

In a bowl we gather the sugar and oil, work for a few minutes before adding the whole wheat flour. We sift the flour, the starch and the yeast into the mixture. We add the milk, we must obtain a thick but not overly compact compound.

Blueberries muffin! step 2

step 2

Add the blueberries and gently incorporate with the wooden spoon, be careful not to crush them.

Blueberries muffin! step 3

step 3

We cover the bottom of the muffin pan with rice, this helps keep the baking cups dry during cooking. We cover with the cups that we will then fill up to 2-3 millimeters from the edge with the mixture. I help myself with a spiker, but you can also use a spoon.

Blueberries muffin! step 4

step 4

We drain with the granulated sugar (or cane), then bake in a hot oven, static at 190 ° for 20 minutes.

Blueberries muffin! step 5

step 5

We take it out of the oven and leave it in the pan for 5 minutes before turning it out delicately and letting it cool completely on a wire rack.

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