Blueberry and Chocolate Muffins with Verna Flour

A light and healthy dessert prepared with wholemeal Verna flour, which has great anti-inflammatory and antioxidant qualities.

Difficulty Easy
Preparation 10 min
Cooking 15-20 min
Doses for 6 servings
Suitable for Vegetarian

After the excesses of the holidays, I wanted to make a dessert that was light and healthy, so I chose to use wholemeal Verna flour, which has great anti-inflammatory and antioxidant properties and an excellent protein, fat, and mineral content, and cane sugar, which contains less sucrose and more mineral salts, resulting in an overall lower calorie content than refined sugar and a more intense flavor. To complete the healthy idea, all I needed was a little fruit, and I love blueberries, but I also adore chocolate, so I thought I'd add a little...

Ingredients for blueberry and chocolate muffins

1 medium egg
50 g brown sugar
45 g Butter
20 g Milk Chocolate
50 ml rice milk
50 g Blueberries
4 g baking powder
78 g Wholemeal Verna soft wheat flour
10 g Potato starch
1 pinch fine salt
qb Vanilla powder
qb Flour for the blueberries

Necessary tools

6-cup muffin tin
Paper baking cups
Wooden spoon
Ice cream scoop

Making blueberry and chocolate muffins

Preheat the fan oven to 180°C. Chop the chocolate into 5mm pieces.

Place the butter and brown sugar in a bowl and beat with a wooden spoon until creamy. Add the room-temperature egg and mix. To prevent the mixture from becoming too runny, you can add a tablespoon of all-purpose flour.

Mix the remaining green flour with the starch, baking powder, vanilla powder and fine salt. Combine the flours with the egg and butter mixture and stir, then add the rice milk and mix until smooth. Flour the blueberries so they don't sink to the bottom of the muffins, then add the chocolate pieces and stir.