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