Christian Health, Christian Fitness, Christian Wellbeing, Christian Retreats

Blueberry Breakfast Muffins

These muffins aren't as sweet as normal muffins, therefore, they are great for breakfast or as an alternative to a scone or fruit bread. Nut free, great for lunchboxes too!

Prep: 10 min

Cook: 20-25 mins

Level: Beginner

Makes: 10-12 muffins

Allergen info: gluten, egg

Ingredients

  • 2 medium eggs

  • 50ml olive oil

  • 125ml milk

  • 1 tsp vanilla extract

  • 2 tbsp honey or maple syrup

  • 200g wholemeal bread flour

  • 1½ tsp baking powder

  • ½ tsp bicarbonate of soda

  • 1 tsp ground cinnamon (optional but lovely!)

  • 1 tbsp flaxseed

  • Pinch of salt

  • 150g frozen blueberries (no need to defrost)

Method

  • Preheat the oven to 180°C (160°C fan) / 350°F. Line a muffin tray with paper cases or lightly grease.

  • In a large mixing bowl, whisk together the eggs, oil, milk, vanilla, and honey until smooth.

  • In another bowl, mix the flour, baking powder, bicarb, cinnamon, flaxseed and salt.

  • Add the dry ingredients to the wet and stir gently until just combined - don’t overmix!

  • Fold in the frozen blueberries quickly and gently.

  • Divide the mixture evenly between 10–12 muffin cases.

  • Bake for 20–25 minutes, or until risen and golden on top. A skewer should come out clean.

  • Let cool in the tin for 5 minutes, then transfer to a wire rack.

    Storage: Keep in an airtight container for 2–3 days, or freeze for up to 2 months.

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