Menu Instagram

Blueberry & Chocolate Chip Freekeh Muffins

Blueberry & Chocolate Chip Freekeh Muffins

Makes 12

  • 100g Ancient Bakes Freekeh flour
  • 250g all-purpose flour
  • 2 tsp baking powder
  • ½ tsp salt
  • ⅔ cup granulated sugar
  • 1 cup milk
  • 1 egg
  • 1 tsp vanilla extract
  • ¾ cup water
  • ¼ cup melted butter
  • 1 ½ cups fresh blueberries
  • ⅓ cup mini chocolate chips

Cooking Instructions:

  • Preheat oven to 180 C and line a 12 cup muffin tin with paper cases.
  • In a medium bowl, mix together Ancient Bakes Freekeh flour, all-purpose flour, baking powder and salt.
  • In a large bowl, whisk butter, sugar, egg, vanilla extract and milk. Gradually pour the wet ingredients into the dry bowl, mixing a little at a time until well combined.
  • Stir in the blueberries and chocolate chips.
  • Divide the batter into the cases, filling each ¾ full. Bake for approximately 25 minutes or until golden.
  • Remove from the oven and allow to cool in the tin for a few minutes. Cool muffins on a wire rack.

← View all recipes