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Blueberry & Oat Muffins

 

Ingredients

  • 200g  plain flour
  • 50g  oats + 1tbsp
  • 2tsp  baking powder
  • 150g  light muscovado sugar
  • 1  medium egg, beaten
  • 284ml  carton buttermilk
  • 4tbsp  cold-pressed rapeseed oil
  • 125g  blueberries

This recipe uses rapeseed oil in place of butter - meaning each muffin contains about 77% less saturated fat.

15 minutes to prepare  and  30 minutes to cook.

Serves 12

25p-49p per serving

Total time 45 minutes

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Rating: 5 / 5 stars - 1 vote(s).

Blueberry & Oat Muffins

Recipe details

This recipe uses rapeseed oil in place of butter - meaning each muffin contains about 77% less saturated fat.



Ingredients

  • 200g  plain flour
  • 50g  oats + 1tbsp
  • 2tsp  baking powder
  • 150g  light muscovado sugar
  • 1  medium egg, beaten
  • 284ml  carton buttermilk
  • 4tbsp  cold-pressed rapeseed oil
  • 125g  blueberries

Nutritional information

  • Carbohydrates: 32
  • Calories: 181
  • Sugar: 15
  • Salt: 0.25
  • Fat: 5
  • Saturated fat: 0.5
  • Fibre: 1.5
  • Protein: 4

Instructions

  1. Preheat the oven to 180°C, gas mark 4.
  2. Place 12 paper muffin cases into muffin tins.
  3. Mix together the flour, oats, baking powder and sugar in a large bowl.
  4. In a separate bowl mix together the egg, buttermilk and oil.
  5. Stir the egg mixture into the flour mixture until combined.
  6. Then stir in the blueberries.
  7. Spoon the mixture into the paper cases.
  8. Sprinkle over the remaining 1tbsp oats.
  9. Bake for 25-30 minutes until golden.

Cook's tip:

Ideal for freezing.

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Nutrition (per serving)

  • Carbohydrates : 32
  • Calories : 181
  • Sugar : 15
  • Salt : 0.25
  • Fat : 5
  • Saturated fat : 0.5
  • Fibre : 1.5
  • Protein : 4