Blueberry Oat Muffins

So I’ve not done any baking in a while so today I thought I’d make some breakfast muffins.

I’ve made these loads of times before and they are really easy to make.

Here are all the ingredients you will need :

  • 1 cup all purpose flour
  • 1 cup rolled oats
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 2 large eggs, lightly beaten
  • 1 cup plain Greek yogurt
  • 1/3 cup honey
  • 1/4 cup milk
  • 2 tsp vanilla extract
  • 1 cup blueberries, frozen or fresh

Directions:

Preheat your oven to 180 degrees (I have a fan oven)

Place your cake cases onto a baking tray. I used silicon cake cases but paper ones will work just as good. This mixture will make about 12 muffins.

  • Combine 1 cup flour, oats, baking powder and salt in a large bowl.
  • In a medium bowl, whisk together the eggs, yogurt, honey, milk, and vanilla until well combined.
  • Stir all the wet ingredients into the dry ingredients until combined. It’s quite messy which makes it more fun.
  • Fold the blueberries in the remaining flour and then carefully fold them into the batter.
  • Divide the batter evenly among the muffin cups, filling them nearly to the top of the case. I didn’t fill them all the way to the top as they rise quite a bit in the oven
  • Bake for 18-20 minutes, or until the tops are firm and just starting to turn golden. As you can see mine are a little darker then golden but oh well.

Allow the muffins to cool completely before transferring them to a cake tin or what ever container you wish to keep it in.

These will keep for about 3 days,I eat them for breakfast or throughout the day because I’m always hungry haha.

Hope you enjoy these too

Peace and Love

Charlotte

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