Brilliant blueberry muffins!

Rated 4.5 stars by 6 users

Servings

Prep Time

10 minutes

Cook Time

25 minutes

Quick and easy to make muffins with a soft moist centre, stuffed-full of juicy blueberries bursting with flavour. You can use frozen blueberries but we would recommend fresh for maximum nutrients and flavour. These fruity muffins are a great way to start the day.

Ingredients

150g blueberries (ideally fresh but frozen work too)
150ml milk (dairy or plant based)
150g almond flour
130g oat flour (make your own by whizzing oats into flour in your blender or food processor!) – choose gluten free if preferred
110g honey
10ml olive oil
2 eggs
1 tsp bicarbonate of soda
1 tsp lemon juice

Equipment

Mixing bowl x 2
Wooden spoon
Muffin tray and cases
Measuring scales
Sieve

Allergens

Nuts
Eggs
Dairy (optional)
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, or freeze for up to a month

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.