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Blueberry muffins with oats & almond

Healthy blueberry muffins with oats and almond recipe.

Prep Time
15 mins
Cook Time
15 mins
Course: Baked Goods
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. 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.
  3. In a separate bowl, sift the flour with the baking powder.
  4. 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.
  5. 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.
  6. 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

  • Room Temperature:
  • For Longer Freshness:
  • Freezing Muffins:
  • Reheating:
  • Avoid Stale Muffins:

  • Room Temperature:

    Allow muffins to cool completely before storing. Store in an airtight container at room temperature for up to 2–3 days.

  • Allow muffins to cool completely before storing.
  • Store in an airtight container at room temperature for up to 2–3 days.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.