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)
- 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
- 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