BLUEBERRY OAT MUFFINS
In the first Self Care List blog post, I mentioned I’d be making some more of these blueberry muffins. You can find the original recipe here – I’ve made a few very small changes to suit my dietary requirements, (these are great for my personal Candida diet). But I want to be clear that this wasn’t my own recipe to begin with!
Nothing quite beats a hot cup of tea and a cake of some kind, am I right? And given our current situation, baking feels like quite a nice way to pass the time. Made even sweeter by the fact that these little blueberry bad boys are actually healthy, too.
And fear not – I am not a baker. In fact, I quite suck at baking. So this recipe is absolutely idiot proof. I promise.
Prep Time: 15 mins
Cook Time: 20 mins
WHAT YOU’LL NEED:
Oven set to 15o°C (fan oven, up the temperature if not)
12 paper baking cases
Muffin oven tray
- 1 cup oats
- 1/3 cup agave nectar
- 1 cup yeo valley yogurt
- 2 tablespoons oil
- 1 egg
- 1 cup wholemeal flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup blueberries (do not defrost if frozen!)
- 1 tablespoon plain flour
The original recipe was in cups (something I have always struggled with) so I ordered some actual measuring cups rather than working out how to translate that to UK measurements. Turns out they’re pretty genius. I got mine here* if you’d like to order some too.
- Pop all your wet ingredients into a measuring jug – mix it well and let it soak for 10 minutes.
- Add your dry ingredients to a separate mixing bowl – mix well.
- After the oats have finished soaking, add the wet ingredients to the mixing bowl and fold them with the dry. It’s important you don’t over mix them.
- Pop your blueberries into a small bowl and coat them with the plain flour. This is an important step as it stops the blueberries from sinking to the bottom. Tip them in with the rest of the ingredients and fold in just a few times, again don’t over mix.
- Divide the mixture evenly between the 12 baking cases (much easier to do when the cases are already in the muffin baking tray!). And bake in the oven for 20 minutes or until golden brown.
You’ll need to let them cool for a good while – this isn’t the kind of recipe where you eat them warm – in my opinion.
I just pop mine out of the baking tray and let them cool in their cases on the cooling rack.
And there you have it, some healthy blueberry muffins! It’s amazing how sweet and lovely they taste whilst not using any sugar. I hope you like them too.
The original recipe is from Savory Nothings – check out their page on instagram for other recipe inspo!