I think that muffins have a bad reputation these days. I blame this on the huge (size of a planet, seriously), sickly sweet and artificially flavoured muffins that are sold in coffee chains everywhere. Well I say it’s time to claim back muffins!
These tender, moist blueberry muffins are packed with oaty goodness and lots of fibre. There are also super easy to make and can be prepped and baked in under 30 minutes. I have deliberately kept them not overly sweet so if you prefer them a little sweeter you can increase the sugar in the batter or top them with an easy cream cheese glaze.
I used a selection of Mornflake products in this recipe – I love their jumbo oats both for breakfast and in baking and their oatbran is a staple for my skinny pancakes. Mornflake are giving one lucky Supergolden Bakes reader a chance to win a fabulous selection of their products. Head over to Facebook for a bonus overnight oats recipe plus more details and a chance to enter.
220g | 7.8oz sour cream
Juice of 1/2 lemon
75ml | 2.7fl oz coconut oil, melted (or vegetable oil)
3 large eggs
1 tsp vanilla extract
200 | 7oz blueberries
4 tbsp dark brown sugar
2 tbsp oatbran
1 tsp cinnamon
1. Preheat the oven to 220C (430F). Line a 12 hole tin with muffin cases.
2. Put the jumbo oats in a food processor or mini chopper and blitz until they are the consistency of ground almonds.
3. Put all the dry ingredients in a large bowl and mix together with a fork.
4. Put all the wet ingredients (apart from the blueberries) in a measuring jug and briefly mix together.
5. Pour the wet into the dry ingredients and combine the two using a spoon or spatula. Don’t stir too much or the muffins will become tough.
6. Half fill the muffin cases and then share the berries between them. Sink the berries into the batter using your fingers.
7. Sprinkle some of the topping on each muffin and bake for 15-20 minutes. They should feel firm on top and a skewer inserted in the centre should come out clean.