Dessert | Snacks
Very Oaty Blueberry Muffins
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!
- prep time
- 5m
- cooking time
- 30m
- servings
- 12
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 Oat Milk
230g (1.5 cups) blueberries, fresh or frozen
Method
- Heat the oven to 180C and spray a 12 hole muffin tin with vegetable oil.
- Place the flour, oats, sugar and baking powder into a large bowl. Mix until well combined.
- In a separate bowl, whisk together the egg and oat milk. Mix the wet ingredients into the dry ingredients. Gently stir in the blueberries.
- 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.
