Breakfast blueberry muffins
It’s 9am and you’re craving something sweet for breakfast. Well put that shop bought blueberry muffin down and rustle up these healthier blueberry muffins instead. They are just as delicious and don’t contain any refined sugar. Plus they are dairy and gluten-free depending on the milk/flour that you use. Winner!
They are particularly good warmed in the oven then drizzled with peanut butter. Here’s how you make them in 4 easy steps (recipe makes 12).
Preheat your oven to 200C and grease/place muffin cases in a muffin tin.
Mix 225g of flour (I used a mixture of coconut and almond flour, but plain flour would work just as well) in a large bowl with 50g rolled oats, 1 tsp baking powder, 75g coconut sugar and 1 tsp each of cinnamon and mixed spice.
Melt 100g coconut oil (or butter) in a separate bowl and leave to cool a little, then mix with 2 large eggs, 250ml almond milk and 1 tsp vanilla extract. Add to the dry ingredients and mix well.
Stir in 200g blueberries, then spoon the mixture carefully into the muffin tin. Sprinkle some extra oats on the top. Bake for 25 minutes then allow to cool for 5 minutes or so in the muffin tin before transferring to a wire rack to cool completely.
Try not to eat the whole batch in one go!