Imagine a sunny morning, the sweet, fruity scent of freshly picked blueberries filling your kitchen. That's the feeling these healthy blueberry and oat muffins evoke with every bite. Forget store-bought cakes, overly sweet and full of artificial ingredients. This recipe is a true powerhouse of goodness, perfect for an energizing breakfast, a comforting afternoon snack, or a healthy treat any time of day.
I created this recipe with those who want to indulge without the guilt in mind. Blueberries, bursting with antioxidants, pair perfectly with the soft texture of rolled oats. The result is a deliciously fragrant muffin, naturally sweet and rich in fiber. These muffins are so good they'll quickly become a staple in your kitchen! And if you're in a rush in the morning, make them ahead of time: they keep perfectly.
So, ready to swap your usual pastries for these healthy and delicious little wonders? Let's go, the recipe couldn't be simpler!
Ingredients
Makes approximately 12 muffins:
- 250g of wholemeal flour
- 150g of oat flakes
- 100g of coconut sugar (or whole cane sugar)
- 2 teaspoons of baking powder
- 1/2 teaspoon of baking soda
- 1/4 teaspoon of salt
- 240ml of milk (plant or animal)
- 80ml of melted coconut oil (or other neutral vegetable oil)
- 2 eggs (or a plant-based substitute: applesauce or compote)
- 1 teaspoon of vanilla extract
- 200g of fresh or frozen blueberries
Instructions
- Preheat your oven to 180°C (gas mark 6) and place paper baking cups in a muffin tin.
- 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 (or substitute) and vanilla extract.
- Pour the liquid ingredients into the dry ingredients and mix just enough to combine, without overworking the dough. It's normal for some lumps to remain.
- Gently fold the blueberries into the batter. If using frozen blueberries, do not thaw them before adding.
- Divide the batter among the muffin cups, filling them 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 flour with almond flour.
- Feel free to vary the pleasures by adding other red fruits, crushed nuts or chocolate chips to the dough.
- For a vegan version, use plant-based milk (almond, soy, oat) and replace the eggs with applesauce (about 60g of applesauce per egg).
Conservation
The muffins will keep for 3-4 days at room temperature in an airtight container. You can also freeze them for 2-3 months. Simply defrost them at room temperature before enjoying.
For more healthy and delicious recipes, feel free to explore our recipe blog .
Also check out our informative articles and lifestyle tips for a healthy and balanced life.
