Not a big fan of toast I have been experimenting with new recipes for Miss G’s breakfast.
And these beautiful blueberry and muesli studded breakfast muffins are my latest creation.
It’s no secret I am a big fan of muffins.
They are simple to prepare.
Make a great on-the-go snack.
And are wonderful way to get extra fruit and vegetables into the little ones.
I adore them and luckily Miss G. does too.
This morning I stirred together my usual yoghurt muffin batter however replaced the sugar with maple syrup, added a little cinnamon, a generous helping of beautiful bright blueberries along with a big handful of our favourite muesli.
The results were delicious.
The baked blueberries burst creating pools of jammy fruity goodness strewn throughout the muffins and the muesli created a gorgeous golden crust.
To create your own batch of these beautiful little blueberry breakfast muffins simply…
Begin by placing the eggs, yoghurt, oil and maple syrup into a large bowl and whisk to combine.
Add the wholemeal flour, baking powder and cinnamon and gently stir until just combined.
Add the blueberries and muesli and stir to combine.
Using a 1/4 measuring cup ladle the blueberry and muesli studded batter into a 12 hole muffin tin lined with papers.
Top each muffin with a little sprinkle of extra muesli and pop into a preheated 180 degree celsius (350 F) to bake for 15-20 minutes or until cooked and slightly golden.
Remove from the oven and allow to cool slightly before placing the muffins on a wire rack to cool completely.
Serve for breakfast or morning tea alongside a little sliced fresh fruit.
blueberry breakfast muffins
¾ cup (180ml) vegetable oil
1 cup thick natural yoghurt
1/3 cup maple syrup
2 cups wholemeal plain flour
2 teaspoons baking powder
1 teaspoon cinnamon, ground
1 cup blueberries (fresh or frozen)
3/4 cup muesli, plus extra to sprinkle a top each muffin
Preheat oven to 180°C (350°F). Line a muffin tray with 12 muffin paper cases.
Place the oil, eggs, yoghurt and maple syrup in a large bowl and whisk to combine. Add flour, baking powder and cinnamon and stir to combine. Add blueberries and muesli and gently fold to combine.
Pour the mixture into the muffin cases (I use a ¼ cup measurement for this, super fast, clean and easy) and top each muffin with a sprinkling of muesli oats. Pop into the oven and bake for 15 – 20 minutes or until cooked (test by pressing gently on the top of the muffin, if the muffin bounces back they are done). Enjoy x
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