Easy-to-make, lemon-flavored berry muffins that accidentally got on a random cycling-seaside-yoga picnic:) Bilberries are juicier and smaller than blueberries, almost black, but actually dark purple. Collected in the mountain areas and forests. I love bilberries in all forms, especially fresh in smoothies, mixed with yogurt and oatmeal. Enjoy!:)
2 cups fresh or frozen bilberries/blueberries/berries of your choice
½ tablespoon starch
1 cup corn [90%] olive [10%] oil/vegetable oil
1 ½ cup granulated sugar
2 cups plain flour
½ teaspoon bicarbonate of soda
1 teaspoon fresh lemon juice
pinch of salt
- Preheat the oven to 180°C. Either grease or line muffin cups with paper liners.
- In a bowl, whisk the eggs. Add in oil, sugar and wholly processed in a blender with some water lemon. Mix in sifter flour, salt and soda with lemon juice. Fold in berries mixed with starch (or flour).
- Spoon the batter into the prepared muffin cups. Bake until fragrant and lightly browned, about 20-25 minutes. Let muffins cool in muffin cups for 5 minutes. Remove from cups and let cool longer on wire rack.