Blueberry & oat muffins

Total time: 35m
Preparation Time: 15m

For 12 piece

Nutritional Information

Contains 192 Kcal, 5g Protein, 20g Carbohydrates, 10g Fat


  • Dry ingredients
  • 50 g white flour
  • 50 g cane sugar
  • 100 g ground almonds
  • 100 g whole-grain rolled oats
  • 1 tsp baking powder
  • 1 tsp sodium bicarbonate
  • 0.25 tsp salt
  • 1 vanilla pod, halved lengthwise, seeds scraped out
  • Liquid ingredients
  • 1 dl buttermilk
  • 3 tbsp sunflower oil
  • 3 tbsp liquid blossom honey
  • 2 eggs
  • 200 g blueberries
  • 2 tbsp whole-grain rolled oats
  • 1 tbsp cane sugar
  • Utensils
  • For a muffin tin with 12 holes each approx. 7 cm in diameter, filled with muffin cases or greased

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  • Dry ingredients

    Place the flour in a bowl and mix with all the other ingredients up to and including the vanilla.
  • Liquid ingredients

    In a bowl, beat the eggs with all the other ingredients up to and including the oil. Add to the dry ingredients and stir in. Mix in the blueberries. Spoon the mix into the prepared tin. Scatter over the oats and sugar.
  • Bake

    for approx. 20 mins. on the bottom shelf of an oven preheated to 200°C. Remove from the oven, allow to cool a little, remove from the tin and leave to cool on a rack.

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