Ingredients
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150g blueberries (ideally fresh but frozen work too)
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150ml milk (dairy or plant based)
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150g almond flour
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130g oat flour (make your own by whizzing oats into flour in your blender or food processor!) – choose gluten free if preferred
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110g honey
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10ml olive oil
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2 eggs
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1 tsp bicarbonate of soda
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1 tsp lemon juice
Equipment
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Mixing bowl x 2
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Wooden spoon
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Muffin tray and cases
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Measuring scales
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Sieve
Allergens
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Nuts
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Eggs
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Dairy (optional)
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Gluten (optional)
Directions
- Preheat the oven to 170c (190c non-fan assisted / gas mark 4) and line your muffin tray with cases
- Mix all of the dry ingredients in your mixing bowl – we recommend sieving the bicarb to avoid any clumps
In a separate bowl mix the eggs, honey, milk, olive oil and lemon juice
- Combine the wet and the dry ingredients and mix thoroughly
Add the blueberries and gently mix to combine, trying not to break the blueberries up too much
- Divide the batter equally into each muffin case and then bake for 20-25 mins or until a toothpick comes out clean
- Allow to cool before removing from the tin and transferring to a wire rack
- Store in an airtight container in the fridge for up to 5 days
Fun fact!
Fun fact! Blueberries are often referred to as a “superfood” as they contain a number of antioxidants and are an excellent source of dietary fibre, vitamin C, vitamin K, manganese and iron.
