Blueberry Muffins

Whether we like it or not, as humans, we like some routine in our lives, it helps us to cope with the decisions of everyday life. During stressful times having a routine can be an anchor, some stability that gives you control over your own life, allowing yourself time to do the important things such as eat, rest & have fun. It’s been one of my saving graces in recent times.

My daily routine always starts with a strong cup of tea & breakfast. Before even considering getting dressed & ready for the day my mind goes straight to food (obviously). Breakfast is definitely my favourite meal & breakfast foods are some of my favourite things to eat (not necessarily limited to breakfast either). With the exception of a fry up, anything goes.

When I find myself with a little extra time in my day though (or just a hankering for muffins), I love nothing more than whipping up a batch of muffins for breakfast the next few mornings. For me, the best muffins are not overly sweet & packed with fresh berries. I usually alternate between my classic breakfast muffins & a classic blueberry muffin.

These blueberry muffins are my go-to recipe whenever the craving arises. They’re sweet but not overly so, moist with a light crumb & are bursting with juicy blueberries. These are a little more guilt free than the your regular muffin, in place of a hefty amount of butter I rely on rapeseed oil & banana to bind the muffins, wholemeal flour adds a little more substance & instead of refined sugar, I like to use honey for a little sweetness.

These are very moreish, perfect not just for breakfast but also as a snack (a great pick-me-up for elevenses after much Zoom meetings!). Plus, they’re so quick & easy to make, you almost owe it to yourself to get 12 breakfasts sorted in one batch, not to mention they freeze perfectly!


LIGHTER BLUEBERRY MUFFINS
(makes 12 muffins)

Ingredients:

  • 1 banana, mashed
  • 2 eggs
  • 80ml yogurt
  • 65ml milk
  • 1tsp vanilla
  • 60ml rapeseed oil
  • 100ml honey
  • 225g wholemeal flour
  • 3tsp bicarbonate of soda
  • Pinch of salt
  • 1tsp cinnamon
  • 3tbsp oats
  • 200g fresh blueberries

Method:

  • Line a 12 hole muffin pan with muffin cases or square pieces of baking parchment
  • In a large bowl, combine all of the wet ingredients & mix well
  • Sift the dry ingredients into the bowl & fold together until just combined
  • Stir through the blueberries
  • Divide the mixture equally between the muffin cases
  • Bake at 180°c for 15-20 minutes, until a beautiful golden brown colour & the muffins spring back when pressed gently with a finger
  • Carefully remove the muffins from their tin & place on a cooling rack to fully cool
  • Tip: You can freeze these for up to a month, just remove from the freezer & defrost before eating, I usually do it the night before

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