Blueberry and Oat Muffins

Blueberry and Oat Muffins are a surprise to everybody who tries them. The flavour are refreshing with the blueberries whilst the oats add an additional layer of filling and texture. Whether they be for breakfast, brunch snacks or lunch, they always fit. I have also made these Muffins in advance and frozen them for a later date with great success.

Blueberry and Oat Muffins

Beautiful healthy mixture of blueberries and oats boosts the classic muffin flavours to a new level.

4.63 from 72 votes

Print Facebook Pinterest Twitter Add to CollectionCollections

Course: Breakfast, Brunch, Cake, Snacks

Cuisine: American

Keyword: Blueberries, Fruit, Muffins, Oats

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 12 Cakes

Calories: 191kcal

Cook ModePrevent your screen from going dark

Ingredients

 

MetricImperial

• 200 g plain flour
• 50 g oats + 1tbsp for sprinkling
• 2 tsp baking powder
• 150 g light muscovado sugar
• 1 medium eggs beaten
• 284 ml buttermilk
• 4 tbsp rapeseed oil
• 125 g blueberries

Instructions

• Preheat the oven to 180oC, gas mark 4.
• Place 12 paper cases in a muffin tray.
• Mix together the flour, oats, baking powder and sugar in a large bowl.
• In a separate bowl mix together the egg, buttermilk and oil and stir into the flour until combined, then stir in the blueberries.
• Spoon mixture into the paper cases and sprinkle over the remaining 1 tbsp oats.
• Bake for 25-30 minutes until golden.

Nutrition

Calories: 191kcal | Carbohydrates: 31g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 16mg | Sodium: 116mg | Potassium: 95mg | Fiber: 1g | Sugar: 14g | Vitamin A: 64IU | Vitamin C: 1mg | Calcium: 89mg | Iron: 1mg