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Blueberry and Oat Muffins
Beautiful healthy mixture of blueberries and oats boosts the classic muffin flavours to a new level.
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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:
191
kcal
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Ingredients
Metric
Imperial
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:
191
kcal
|
Carbohydrates:
31
g
|
Protein:
4
g
|
Fat:
6
g
|
Saturated Fat:
1
g
|
Cholesterol:
16
mg
|
Sodium:
116
mg
|
Potassium:
95
mg
|
Fiber:
1
g
|
Sugar:
14
g
|
Vitamin A:
64
IU
|
Vitamin C:
1
mg
|
Calcium:
89
mg
|
Iron:
1
mg