Oat, blueberry and honey muffins

Oat, blueberry and honey muffins Now this is a lovely recipe for when you want something that’s sweet, (sort of) good for you and quick to make. These oat, blueberry and honey muffins are really easy to whip up and are delicious – plus there’s no butter in these, just oil and milk instead, so you can fool yourself into thinking you can have more than just one!

Oat, blueberry and honey muffins
The recipe is much like most other muffin recipes – make up the dry and wet mixes, then carefully combine them without overmixing. The original recipe called for raisins, but I replaced these with blueberries as I happened to have some in the fridge.

Oat, blueberry and honey muffins
I also increased the amount of sugar in the mix, as blueberries aren’t quite as sweet as raisins. You end up with a rather wet mix, but that’s apparently what it should be like! Cue lots of messiness as I attempted to spoon the mix into the muffin cases…

Oat, blueberry and honey muffins
The muffins baked in 20 minutes, but I think I would give them a couple of minutes longer next time, due to the extra moisture provided by the fresh fruit. Still, these are scrumptious – not too sweet and lovely and purple inside!

Oat, blueberry and honey muffins
The original recipe says to have these for lunch with cheese or on their own with some butter and extra honey, both of which I might try over the next couple of days. If there are any left after today, that is!

Oat, blueberry and honey muffins
The recipe

Makes 12 muffins

  • 250g plain flour
  • 85g porridge oats
  • 1 tbsp baking powder
  • 0.5 tsp ground cinnamon
  • 0.5 tsp salt
  • 100g blueberries
  • 2 eggs, beaten
  • 200ml milk
  • 75ml vegetable or sunflower oil
  • 75g light brown sugar
  • 5 tbsp honey

Method:

  1. Preheat the oven to 200C/Gas 6/fan 180C. Line a muffin tin with 12 paper cases, or butter the holes directly.
  2. Mix the flour, oats, baking powder, cinnamon, salt and blueberries together.
  3. In another bowl, mix the eggs, milk, oil, sugar and honey.
  4. Add the wet mix to the flour mix and stir until just combined. The mix should be fairly runny.
  5. Spoon the mixture into the tin and bake for 20 to 25 minutes until risen and golden on top.
  6. Leave the muffins to cool in the tin for 10 minutes, then transfer them to a wire rack to cool completely. Serve alone, with cheese or buttered with honey.

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