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Blueberry Apple Oat Breakfast Muffins
Sweet blueberries and grated apple bring natural moisture to these hearty morning bakes. A blend of wholemeal flour, rolled oats, and chopped almonds creates a satisfying, textured crumb that won't leave you hungry an hour later. Maple syrup and yogurt keep the batter incredibly tender without feeling heavy. You'll love having a batch of these ready to grab on your way out the door all week long.
Equipment
- Oven
- Muffin tin
Ingredients
- 175G SELF-RAISNG FLOUR
- 100G WHOLEMEAL SELF-RAISING FLOUR
- ½ tsp BAKING POWDER
- 1 tsp GROUND CINNAMON
- 100G PORRIDGE OATS, PLUS EXTRA FOR SPRINKLING
- 25G CHOPPED ALMONDS
- 100G LIGHT MUSCOVADO SUGAR
- 100ML MAPLE SYRUP
- 175ML WHOLE MILK
- 150ML NATURAL YOGURT
- 75ML SUNFLOWER OIL
- 125G BLUEBERRIES
- 1 SMALL EATING APPLE, SKIN ON, GRATED
- 12-HOLE MUFFIN TRAY LINED WITH PAPER MUFFIN CASES
Instructions
- 1Preheat the oven to 200°C (180°C fan, 400°F, or Gas Mark 6). Whisk the self-raising flour, wholemeal flour, baking powder, ground cinnamon, oats, chopped almonds, and light muscovado sugar together in a large mixing bowl.
- 2Whisk the maple syrup, whole milk, natural yogurt, and sunflower oil in a large jug until smooth. Pour the wet ingredients into the dry flour mixture, stirring gently until everything just comes together. Overmixing develops gluten and makes the baked muffins tough.
- 3Fold the fresh blueberries and grated apple into the batter.
- 4Spoon the batter evenly into a 12-hole muffin tray lined with paper cases. Scatter a few extra oats over the top of each one, then bake for about 20 minutes until the muffins are well risen, golden brown, and slightly cracked on top.
- 5Take the tray out of the oven and let the muffins rest for 5 minutes. Transfer them to a wire rack to cool completely.
Notes
- Storage: Keep in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
- Tip: Toss the blueberries in a pinch of flour before folding them into the batter so they don't sink to the bottom.
- Reheat: Warm frozen muffins in the microwave for 30 to 45 seconds for a quick morning meal.
Recipe Details
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