This recipe will make 12 very large muffins or 20 medium. They are particularly delicious enjoyed at breakfast with a cup of tea or coffee.
For the crumble
100g plain flour
50g demerara sugar
50g dairy free butter or margarine
For the sponge
500g self raising flour
60g ground almonds
1 tsp bicarb of soda
1 tsp baking powder
250g caster sugar
500ml soya or rice milk
320ml light rapeseed or vegetable oil
2 tsp vanilla extract
1/2 tsp almond extract
100g (about 60) whole blueberries
1 handful of flaked almonds (optional but tasty)
Preheat your oven to 180c/ 350 f/ gas mark 4 and line your muffin trays with the cases.
First make the crumble by mixing the flour, sugar and margarine together in a bowl using a spoon until you have a lumpy crumble texture. Bake for about 20 minutes, checking every so often and running a fork through it to break it up.
In a large bowl, mix together the flour, ground almonds, bicarb, baking powder and caster sugar. Add the milk, oil, vanilla and almond extracts, using a metal spoon quickly mix the ingredients until just combined, it should still be a little lumpy. Spoon the batter evenly into the cases, then scatter the blueberries I use about 3 per muffin, they will sink whilst baking then sprinkle with crumble and almonds, bake in the oven for 25-30 minutes, then leave to cool.