Bursting with juicy blueberries and the added goodness of rolled oats, these muffins also contain yoghurt, which ensures a light, moist texture…incredibly delicious, especially warm….
As a Mum, I agonize over what snacks I give to my kids. For years I denied them sweets, cakes, muffins, crisps, fizzy drinks and the like, only allowing them on ‘special occasions’. This worked pretty well while they were younger, but became really hard when they were around other kids having these things handed to them freely. I felt mean and could see that they didn’t really understand why I was denying them all these colourful, salt and sugar filled, goodies. This topic really deserves another blog post entirely!
I explained as they got older the reasons that these things were not good for their bodies, and as teenagers have to trust their judgment and let them start making their own decisions. All I can do now, is make healthier alternatives to these things available to them, which is why I am sharing this scrumptious recipe for blueberry muffins with you today.
Muffins are seen as a sweet treat, but by tweaking the ingredients slightly it is possible for them to become a healthier option. Blueberries are full of antioxidants, therefore making a fantastic addition. Oats are amazing at filling you up, and keeping you fuller for longer so perfect for the hyper speed metabolism that most kids have, meaning they are always hungry! I have swapped regular caster sugar, for coconut sugar, which is a natural alternative. This has just the same sweetness, so no missing out on the sweet hit that they crave.
Finally, I have used natural yoghurt, which keeps the muffins super light and airy. There really is no compromising on taste, and while not entirely healthy, they do contain butter, there is no denying that they are a far better option than a shop bought, processed alternative.
Not just for kids, I should point out! Definitely appropriate for adults to devour with a coffee too!
Blueberry, Oat & Yoghurt Muffins
- 225g Plain Flour
- 2tsp Baking Powder
- 125g Coconut Sugar (or Golden Caster Sugar)
- 1 Egg
- 1tsp Vanilla Extract
- 100g Unsalted Butter, melted
- 245ml Natural Yoghurt (I like to use Plain Soy Yoghurt)
- 150g Blueberries
- 40g Rolled Oats, plus extra for topping
Preheat oven to 180°C Fan. Line a 12-hole muffin tin with paper cases.
Sift the flour and baking powder into a large bowl, add the coconut sugar and mix together.
In a separate bowl, add the egg, vanilla extract, melted butter and yoghurt, and whisk together.
Add the wet ingredients to the dry, and fold together taking care not to over mix.
Add the oats and blueberries, and stir through gently.
Divide the mixture between the muffin cases, sprinkling with the extra oats.
Bake in the oven for approx. 20-25 minutes.
Transfer the cooked muffins to a wire rack to cool.
Note:I think you should eat at least one of these while they are still a little warm, the taste is heavenly!