It has been such a while since I’ve enjoyed baking. This long-lasting heatwave has meant I’ve spent very little time in the kitchen, and eating lots of salads, or foods that require little prep! Don’t get me wrong, I love the heat (as I love to be outside) but it has been nice for it to be normal summer temperature of mid 20’s rather than into the 30’s!
I’m always trying to eat more fruits and vegetables, despite knowing they aren’t great for my IBS, as I know they are good for you. This meant that I ended up with lots of leftover blueberries, and rather than waste them, I decided to bake them into a delicious breakfast snack inspired by my previous Orange Breakfast Muffins.
The recipe below makes 12 muffins, and I have frozen some to enjoy at a later date – as delicious as they are – I can’t work through 12 muffins in a few days before they start going a little moist (and past their best!)
Blueberry Breakfast Muffins
Ingredients
- 225 g Gluten free self-raising flour
- 200 g Natural yoghurt (lactose-free)
- 110 ml Sunflower oil
- 2 Eggs (large)
- 65 g Oats
- 100 g Light brown sugar
- 100 g Dark chocolate chips
- 200 g Blueberries
Instructions
- Preheat the oven to 200 degrees Celsius.
- In a large bowl, add the flour, oats and sugar. Mix well.
- Add the sunflower oil, yoghurt, eggs and stir until combined.
- Gradually add the blueberries and dark chocolate chips and stir.
- Transfer the mixture to 12 muffin cases and bake for 15 minutes.
- Leave to cool.
I can honestly say these are the tastiest cake/muffin I’ve had in a long time! They’re packed full of flavour and everything you’d expect from a hearty breakfast muffin.
If you’re partial to a blueberry, you might like to try my Blueberry Pancakes or these classic Blueberry Cupcakes.
Let me know if you give these breakfast goodies a try!
Happy baking,
Alice x
Leave a Reply