Recipes
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Very Oaty Blueberry Muffins

Very Oaty Blueberry Muffins

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I’m a little bit obsessed with blueberries in the summertime and this recipe came about due to a surplus of almost overripe fruit. If it’s the middle of winter for you, frozen blueberries will work just as well. I hope you enjoy these not-too-sweet and dairy-free treats!

Ingredients
  • vegetable oil spray
  • 250g (1.5 cups) plain flour
  • 100g (1 cup) rolled oats
  • 110g (1/2 cup) brown sugar, firmly packed
  • 2 teaspoons baking powder
  • 80ml (1/3 cup) coconut oil
  • 1 egg
  • 250ml (1 cup) Vitasoy Oatmilk Honey Delight
  • 230g (1.5 cups) blueberries, fresh or frozen
Instructions
  1. Heat the oven to 180C and spray a 12 hole muffin tin with vegetable oil.
  2. Place the flour, oats, sugar and baking powder into a large bowl. Mix until well combined.
  3. In a separate bowl, whisk together the egg and oatmilk. Mix the wet ingredients into the dry ingredients. Gently stir in the blueberries.
  4. Divide the mixture evenly between the 12 muffin holes and bake for 30-35 minutes or until a skewer inserted into the centre comes out clean. Allow to cool slightly before serving warm or at room temperature.
Nutritional Analysis – Amount per Serve
Energy 927kJ
Protein 4.0g
Total Fat 7.9g
Saturated Fat 6.0g
Carbohydrate 33.0g
Sugar 11.1g
Sodium 291mg
Calcium 72mg