A quick post on a quick bake up – yummy blueberry and oat muffins!

This recipe is inspired by my dear friend Jessica, who celebrated her birthday earlier this month and to whom I am still to make a belated birthday cake! (I promise it’ll be worth the wait x)

These blueberry and oat muffins are from somewhere between a cupcake and a muffin. Soft cake like texture with oats adding little bite and blueberries bursting with flavour. They work perfectly for breakfast or a healthier snack for afternoon tea time.

Blueberry and Oat Muffins

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Servings	Prep Time
7muffins	10min

Cook Time

25min

Servings Prep Time 7muffins 10min

Cook Time 25min

Blueberry and Oat Muffins 1 2 3 4 5 Votes: 0 Rating: 0 You: Rate this recipe! Servings Prep Time 7muffins 10min Cook Time 25min Servings Prep Time 7muffins 10min Cook Time 25min

Ingredients

• 55 grams unsalted butter softened
• 48 grams soft brown sugar
• 52 grams white granulated sugar
• 1 egg
• 62 grams milk
• 2 grams white vinegar
• 80 grams plain flour or whole wheat flour
• 70 grams organic thick oats
• 1/4 tsp baking soda
• 1/4 tsp baking powder
• 1/4 tsp salt
• 1/4 tsp ground cinnamon
• 70 grams blueberries lightly tossed in flour

Servings: muffins

Units:MetricUS Imperial

Instructions

1. Preheat oven to 180ºC (350ºF) and grease a muffin tin or line with cupcake cases.
2. In a mixing bowl combine sugars and butter and beat on medium speed for 3 minutes.
3. Add egg and continue to beat.
4. In separate bowl combine flour, oats, baking soda, baking powder, cinnamon and salt.
5. Add dry ingredients to creamed mixture and beat on low speed adding the milk and vinegar. Mix only until incorporated.
6. Remove from mixer and add blueberries gently folding them in the batter.
7. Spoon into prepared muffin tins and bake in preheated oven for 20-25 minutes until a toothpick inserted in middle comes out clean.
8. Allow to cool in tins for few minutes before removing. Dust with icing sugar and serve topped with fresh blueberries.