Blueberry Breakfast Muffins

Blueberry breakfast muffin! Yep I’ll have one to go please, Leanora too!! Weekday mornings are manic, who has time to have a proper breakfast when you got to get the kids ready for school and yourself for work, get a load on timer, feed the cat and take out the rubbish, not me that’s for sure.

Breakfast should be comforting, healthy and filling and these blueberry breakfast muffins are just that. Loaded with oats soaked in milk, some honey, a little vanilla and that warming cinnamon and those sweet blueberries, these loaded breakfast muffins are a total breakfast game changer.

I like to plan ahead, I always have been the type of person who thinks days ahead, I mean when I get home from work I’m already thinking and planning out breakfast, believe it or not even what we are having for Sunday dinner, yeah I know I’m a weird, but if I don’t plan I can’t think straight. Whilst whipping up our quick mid-week dinner consisting of polenta and mushrooms and Leanora running round the house hunting for our grandmas birthday cake who turned 90 a few days ago, the idea came to me to make some blueberry breakfast muffins, winner winner, breakfast made at dinner! A cross between a pud brekkie!

This recipe I have to say has no sugar in, zilch! I thought it may have needed it but it truly doesn’t you get enough sweetness from the blueberries and subtle hint of the honey and cinnamon.

I was skeptical at first if Leanora would like these, so on the school run I gave her a piece of my own and that was it, whole thing gone in minutes, just annoyed with myself as I only brought out the one.

Not only are they tasty, but super filling too thanks to the oats. Normally come 10am I’m looking to pick at something bad for me or I’ll reach for some granola as I know I should go for the healthier option. But truly I am content until lunch, that’s what we want something that’s healthy, tasty and can curb hunger and keep you filled and fueled through you're the morning.

I recommend making these the night before, so you don’t have to faff around in the morning, giving you more time to get you and your family ready and out of the house on time.

If you make this recipe I’d love to hear your comments below and I’ll be sure to respond, also if you whip up a batch share it and tag me on Instagram.

Ingredients

1 cup (240ml) milk

1 cup (80g) oats

1 and 1/4 cups (156g) plain flour

1 1/2 teaspoon baking powder

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 cup (115g) butter, melted and slightly cooled

1/2 cup (120ml) honey

1 medium egg, at room temperature

1 teaspoon pure vanilla extract

1 cup (190g) of blueberries

Directions

1. Soak the oats in the milk. Set aside for 20 minutes so the oats soak up some moisture, this is very important.
2. Preheat oven to 200C). Lightly grease a muffin/cupcake pan with butter or use muffin liners.
3. Whisk the flour, baking powder, cinnamon, and salt together in a large bowl until combined. Set aside. Whisk the melted butter, honey, egg, and vanilla extract together in bowl until combined. Pour the wet ingredients into the dry ingredients, and stir then add the soaked oats and blueberries. Fold everything together gently just until combined.
4. Spoon the batter into the muffin liners, fill them all the way to the top. Top with oats and a light sprinkle of Bake for 5 minutes at 220c then, keeping the muffins in the oven, reduce the oven temperature to 200c Bake for an additional 16-17 minutes or until a toothpick inserted in the center comes out clean.
5. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.

Store these into an air tight container and keep them at room temperature and will stay fresh for a few days or store in the fridge for a week.

Lindsey