Who said indulgence and health couldn't go hand in hand? Forget those store-bought muffins, overly sweet and fatty. Today, I'm sharing a recipe for blueberry and oat muffins that will revolutionize your breakfasts and afternoon snacks. These little treats are not only delicious, with a soft texture and the tangy flavor of blueberries, but they're also rich in fiber thanks to the oats and naturally sweet.
I've always loved muffins, but I was often disappointed by their ingredients. So I decided to create my own version, healthier and just as delicious. The result? These healthy blueberry and oat muffins, perfect for an energy boost in the morning or a guilt-free treat. And the best part? They're incredibly easy to make!
Imagine a Sunday morning, the enticing aroma of muffins filling the house, a steaming cup of coffee in hand... A pure moment of simple happiness, which you can now enjoy without compromising your well-being. So, ready to bake? Follow the guide!
Ingredients
For 12 muffins:
- 250g of flour (wheat or gluten-free alternative)
- 100g of oat flakes
- 100g of coconut sugar (or whole cane sugar)
- 2 teaspoons of baking powder
- 1/2 teaspoon of baking soda
- 1 pinch of salt
- 240ml of milk (cow, almond, soy...)
- 80ml of melted coconut oil (or neutral vegetable oil)
- 2 eggs
- 1 teaspoon of vanilla extract
- 200g of fresh or frozen blueberries
Instructions
- Preheat your oven to 180°C (gas mark 6). Prepare a muffin tin with paper or silicone baking cups.
- In a large bowl, mix together the flour, oat flakes, coconut sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together the milk, melted coconut oil, eggs and vanilla extract.
- Pour the liquid ingredients into the dry ingredients and mix gently until you have a smooth batter. Do not overmix; some lumps should remain.
- Gently fold the blueberries into the batter.
- Fill the muffin cups 2/3 full.
- Bake for 20-25 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
- Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Chef's Tips
- For even fluffier muffins, you can replace some of the milk with plain yogurt.
- Feel free to vary the pleasures by replacing the blueberries with other red fruits, dark chocolate chips or crushed nuts.
- For a vegan version, replace the eggs with applesauce (60g of applesauce for 1 egg).
- If you are using frozen blueberries, do not defrost them before incorporating them into the batter, to prevent them from bleeding too much.
Conservation
These muffins will keep for 2 to 3 days at room temperature in an airtight container. You can also freeze them for 2 to 3 months. To defrost, leave them at room temperature for a few hours or microwave them for a few seconds.
And there you have it! You now have a delicious recipe for healthy blueberry and oat muffins to enjoy guilt-free! Feel free to share your creations on social media with the hashtag #PurlemaRecipes! To discover more healthy and delicious recipes, visit our recipe blog . And to learn all about the benefits of our ingredients, check out our information blog .
