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Healthy Blueberry Breakfast Muffins Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 48 reviews
  • Author: Bara
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 12 muffins
  • Category: Breakfast
  • Method: Baking
  • Cuisine: Western
  • Diet: Low Fat

Description

These Healthy Breakfast Muffins are a delicious and nourishing way to start your day. Packed with wholesome ingredients like rolled oats, fresh blueberries, and a touch of cinnamon, these muffins are naturally sweetened with honey and have a moist, tender crumb. Perfect for a quick breakfast or a nutritious snack, they're easy to make and bake quickly in the oven.

Ingredients

Wet Ingredients

  • 175 ml Full fat milk
  • 100 ml Vegetable oil
  • 75 g Honey
  • 1 Egg

Dry Ingredients

  • 200 g Plain flour
  • 50 g Rolled oats
  • 2.5 tsp Baking powder
  • 1/2 tsp Bicarbonate of Soda
  • 1 tsp Cinnamon
  • Zest of orange
  • 175 g Fresh blueberries

Topping

  • 1 tbsp Jumbo oats (or regular rolled oats if jumbo are not available)

Instructions

  1. Preheat the Oven: Set your oven to 180℃ fan/200℃ conventional/ Gas Mark 6/350°F if using a fan oven for even baking.
  2. Mix Wet Ingredients: In a jug, whisk together the full fat milk, honey, vegetable oil, and egg until thoroughly combined and slightly frothy.
  3. Combine Dry Ingredients: In a separate large bowl, gently mix the plain flour, rolled oats, baking powder, bicarbonate of soda, cinnamon, orange zest, and fresh blueberries ensuring the blueberries are evenly distributed.
  4. Combine Wet and Dry Ingredients: Pour the wet ingredient mixture into the dry ingredients and whisk gently until the batter is smooth and no lumps of flour remain, being careful not to overmix to maintain muffin tenderness.
  5. Prepare Muffin Tin: Line a muffin tin with 12 muffin cases, then spoon the batter evenly into each case to fill them.
  6. Add Topping: Sprinkle each muffin with a tablespoon of jumbo oats or regular rolled oats to add texture and a visually appealing crust once baked.
  7. Bake: Place the tin in the preheated oven and bake for 15 minutes or until the muffins are golden on top and springy to the touch, indicating they are cooked through.

Notes

  • Use fresh blueberries for the best flavor and texture.
  • Jumbo oats on top add a nice crunch but regular rolled oats work just fine.
  • Do not overmix the batter to keep the muffins light and fluffy.
  • These muffins can be stored in an airtight container for up to 3 days or frozen for longer storage.
  • For a lower fat version, substitute vegetable oil with applesauce or reduced fat yogurt.

Find it online: https://yumbara.com/healthy-blueberry-breakfast-muffins-recipe/