So this recipe came about when I urgently needed to make a healthy muffin recipe for my client. I knew my blueberry & apricot muffins were a total winner, but I needed to make it simpler and healthier. The client really liked peanut butter too, so that worked out amazingly well with the blueberries. I have been adding it to my blueberry smoothie so it made sense. The oats give it some texture whilst the muffins remain light and fluffy. For this final recipe I decided to use almond butter instead of peanut butter for two reasons. It’s my latest obsession on my healthy eating plan (I buy the sugar-free one), and almonds are the healthiest food on the planet according to this report, so I eat them every day. The finely grated zest of an orange elevates things flavour wise along with a splash of vanilla extract, but this it totally optional.
The popularity of using nut butters and tahini to replace the fat component in baked recipes is huge right now, and I really want to play around with this more. I substituted 45 grams of the butter and replaced it with almond butter (or peanut butter). I took out 25% of the sugar because we really don’t need that much and I didn’t notice its absence. If you prefer a sweeter muffin leave it at one cup.
I find the blueberries sink to the bottom of the muffin, so I lightly toss them in about a tablespoon of flour before and I think it makes a small difference. I also reserve about 1/3 of a cup of the total amount and press them into the muffins once I have scooped them into the liners. These tend to stay near the top as they bake.
My other top tip is to use home-made paper liners with non-stick baking paper. Of course already made fluted paper liners are so much easier, but the muffins (especially fruity ones) tend stick to this liner and I don’t want to be wasting any crumbs. So I cut squares of baking paper and push them into the tin which also looks so much more pretty and rustic. You could of course use a non-stick baking spray.
Finally don’t think to skimp on the nutty topping, it makes such a difference to the overall texture. I have kept it quite plan with just nuts and oats, but you could add a tablespoon of brown sugar if you want to be decadent. Add a lot or less it’s up to you.
Recipe – Blueberry muffins with oats and peanut putter
- 80gms butter
- 45gms almond / peanut butter (or use a total of 125gms butter)
- ¾ cup sugar (if you want them sweeter use 1 cup)
- 2 free- range eggs
- 1 tsp vanilla extract
- finely grated zest of an orange (optional)
- 1 ¼ cup flour sifted
- ½ cup oats
- 2 tsp baking powder
- ½ cup milk
- 1 ½ cups blueberries
- 30 – 40 gms walnuts or almonds, chopped
- 1 1/2 Tbsp oats
Pre-heat your oven to 180C / 350 F and line a 12 muffin baking pan with paper liners.
Using an electric mixer beat the butter, almond butter and sugar until fluffy. Add the eggs one at a time ensuring that they are well mixed before adding the next one. Add the orange zest and vanilla extract. Beat further until fluffy.
In a separate bowl, sift the flour with the baking powder.
Add half the milk to the butter / sugar mix, along with half the flour and half the oats and briefly fold by hand until combined. Add the remaining milk and flour / oats and mix ensuring you not over mix.
By hand fold the fruit gently so as not to break the blueberries reserving about 1/3 of a cup to place on the top. Using an ice cream scoop to ensure uniform quantities, scoop out a dollop into each muffin case. Press about 3 – 4 blueberries into the top of the muffins.
Sprinkle the nutty topping over the tops of the muffins and bake for 25 – 30 minutes and until the muffins are well-risen, golden brown and springy to the touch.
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