Blueberry Muffins / Cake

By Dieter

Blueberry muffins

2/3 cup of chocolate flavoured coconut/hazelnut/oat milk
2 big table-spoons of coconut butter
1 cup of flour
1/2 cup of tapioca starch
1/2 cup of icing sugar
1/2 teaspoon of salt
1 teaspoon of baking powder
1/8 teaspoon of bicarbonate soda
200gr blueberries
50 gr marcipan

Mix the milk with the coconut butter (in small flakes), the flour, tapioca starch, icing sugar, and salt. The consistency should be soft, but so that it sticks to a fork when lifted out. Add the baking powder and bicarbonate soda, and mix some more. Stir in the blueberries and the small crumples of the marzipan with a spoon. Bake at 180C for 30 mins, until the top is slightly crusty and a fork comes out clean.


Alternative, more fluffy version

2/3 cup of chocolate flavoured coconut/hazelnut/oat milk
2 big table-spoons of coconut butter
3 big table-spoons of sunflower oil
1 cup of flour
1/3 cup of tapioca starch
1/2 cup of almond flour
1/2 cup of icing sugar
1/2 teaspoon of salt
1 teaspoon of baking powder
1/2 teaspoon of bicarbonate soda
200gr blueberries
2 bananas
50 gr marcipan

Blueberry cake

Put all dry ingredients in a baking pan and mix.

300g sugar (2 1/4 cups)

300g flour

1t salt

1t baking powder

Mix in until smooth:

200ml vanilla custard (Oatley in the UK)

250ml sunflower oil

200ml water

19ml vanilla extract

Add and stir:

1T agave syrup

225g blueberries

50g marzipan (cut short, thin slices off the block)

Juice from 1/2 lime

Bake on 180C for 50 min.