Blueberries 450g

Blueberry Oat Breakfast Muffins
Preparation Time

15 Minutes

Cooking Time

22 Minutes

Servings

12 Muffins

Ingredients

1½ cups Fresh Street Frozen Blueberries
1 cup rolled oats
1 cup whole wheat flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
1 egg
½ cup honey
¾ cup milk
¼ cup melted butter
1 tsp vanilla extract

Instructions

Step 1: Prepare the Oven

Preheat your oven to 180°C. Line a 12-cup muffin tray with paper liners or lightly grease each cup.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, combine the rolled oats, whole wheat flour, baking powder, baking soda, and salt. Stir well to ensure the ingredients are evenly distributed.

Step 3: Prepare the Wet Ingredients

In a separate bowl, whisk together the egg, honey, milk, melted butter, and vanilla extract until smooth.

Step 4: Make the Batter

Gradually pour the wet ingredients into the dry ingredients. Mix gently until just combined. Avoid overmixing as it can make the muffins dense.

Step 5: Add the Blueberries

Fold in the frozen blueberries carefully. Keeping them frozen helps prevent excess color bleeding into the batter.

Step 6: Fill the Muffin Tray

Spoon the batter evenly into the prepared muffin cups, filling each about three-quarters full. Add a few extra blueberries on top for a bakery-style appearance.

Step 7: Bake

Bake for 18–22 minutes or until the tops are golden and a toothpick inserted into the center comes out clean.

Step 8: Cool and Serve

Allow the muffins to cool in the tray for 10 minutes before transferring them to a wire rack. Serve warm or at room temperature.