Blueberry muffins with oats & almond
Healthy blueberry muffins with oats and almond recipe.
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Ingredients
Muffins:
- 80 gms butter
- 45 gms 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
Nutty topping:
- 30 - 40 grams walnuts or almonds finely chopped
- 1 1/2 Tbsp oats
- 1 Tbsp brown sugar or white sugar
Instructions
- Preheat your oven to 180C / 350F and line a 12-muffin baking pan with paper liners or two squares of non-stick baking paper overlapping to cover the hole.
- 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 do 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 until the muffins are well-risen, golden brown, and springy to the touch.
Notes
Muffin Storage Instructions:
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Room Temperature:
- Allow muffins to cool completely before storing.
- Store in an airtight container at room temperature for up to 2–3 days.
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For Longer Freshness:
- If you want to keep them fresh for a longer time, place them in a resealable plastic bag or wrap them tightly in plastic wrap, then store them in the fridge for up to a week.
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Freezing Muffins:
- To freeze, wrap each muffin individually in plastic wrap, then place them in a ziplock bag or airtight container.
- Muffins can be frozen for up to 3 months. To thaw, simply leave them at room temperature for 30 minutes or microwave for 20–30 seconds.
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Reheating:
- For a warm, freshly-baked taste, reheat muffins in the microwave for 15–20 seconds or in the oven at 350°F (175°C) for about 10 minutes.
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Avoid Stale Muffins:
- Don't store muffins in the fridge if you plan to eat them within a day or two as it can dry them out. Stick to room temperature or freezing for longer storage.