Whole-wheat blueberry muffins

Ingredients for 1 servings:

• 120 g wholemeal flour
• 140 g wheat flour type 405 or 630
• 1 ½ tsp baking powder
• ½ tsp baking soda
• 1 tbsp orange peel
• 1 egg(s)
• 140 g sugar
• 80 ml sunflower oil
• 180 ml orange juice
• 200 g blueberries, frozen

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Mix all the dry ingredients in a bowl. Mix all the wet ingredients in another bowl, gradually adding the orange juice so it doesn’t become too runny. Now add the dry ingredients to the wet ingredients and mix everything together, but don’t overmix. Carefully fold in the frozen blueberries. It’s important that you use frozen blueberries, as this gives the muffins their juiciness. Preheat the oven to 180°C (fan/convection oven). Meanwhile, place 12 muffin cups on a baking tray and fill with batter (I always do this with a tablespoon, then divide the rest between the cups at the end). Place the muffins on the middle rack of the hot oven and bake for about 25 minutes.