Blueberry Oat Muffins

Prep Time: 15 minutes

Cook Time: 35 minutes

Servings: 12

Made with nourishing ingredients like extra virgin olive oil, raw honey, natural yoghurt and antioxidant-rich blueberries, these muffins make for a wholesome snack or quick breakfast on the go.

Ingredients

2¼ cups spelt flour

1½ tsp baking powder 

½ tsp bicarbonate of soda

Pinch salt

2 eggs

⅔ cup natural yoghurt

½ cup raw honey

⅓ cup extra virgin olive oil

1 tsp vanilla bean paste

1 cup frozen blueberries

½ cup rolled oats

Steps

1. Preheat oven to 160°C (fan-forced)/325°F. Line a 12-hole ⅓-cup (80ml) capacity muffin pan with paper cases.
2. Combine flour, baking powder, bicarb soda and salt in a large bowl. 
3. Whisk eggs, yoghurt, honey, oil and vanilla in a small bowl until smooth. Pour egg mixture into flour mixture and whisk until combined. Gently fold in blueberries. 
4. Divide mixture among paper cases. Sprinkle evenly with oats.
5. Bake muffins for 35 minutes or until golden and a skewer inserted into the centre comes out clean. Remove. Cool in pan for 15 minutes. 
6. Serve muffins warm or at room temperature. 

Recommendations

Try to source unbleached, organic flour for baking. Unbleached flour will have a natural creamy colour.

You can also use fresh blueberries or another favourite berry.

These muffins can be stored in an air-tight container at room temperature for up to two days.

By: Amanda Chebatte