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back to school muffins

back to school muffins

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Description

A super easy back-to-school muffin recipe made with zucchini, carrot, and blueberries.  These muffins are golden, with a crumble oat topping, bursting with fresh blueberries and full of flavour that kids love.  This freezer-friendly recipe is also perfect for lunch boxes!

Ingredients

Scale

back to school muffins:

  • 1/2 cup (125 grams) butter
  • 2 eggs
  • 1 cup (250 ml) buttermilk
  • 1 tablespoon vanilla bean paste (or vanilla extract)
  • 1/3 cup (65 grams) CSR unrefined rapadura sugar
  • 1 carrot, grated
  • 1 zucchini, grated
  • 2 cups (300 grams) wholemeal (whole wheat) flour
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon, ground
  • 1 cup (100 grams) blueberries (fresh or frozen)

oat crumble topping:

  • 1/2 cup (45 grams) rolled (traditional) oats
  • 1/4 cup (40 grams) wholemeal (whole wheat) flour
  • 2 tablespoons CSR Low GI cane sugar
  • 1/2 teaspoon baking powder
  • 2 tablespoons butter
  • 1/2 teaspoon cinnamon, ground

Instructions

  1. Preheat oven to 170 C and line a 12-hole muffin tin with papers.  Set aside.

To make the back to school muffins:

Make the brown butter:

  1. Pop butter into a small saucepan.
  2. Place over medium heat and cook until golden and foaming. Approx. 3-4 minutes.  The butter will smell gorgeously nutty.
  3. Set aside to cool.

Make the crumble topping:

  1. Place the oats, wholemeal flour, low GI cane sugar, baking powder, butter and cinnamon into a small bowl. 
  2. Use your fingertips to mix and rub the butter into the flour mixture until it resembles wet sand.  Set aside.

Make the muffin batter:

  1. Place the cooled brown butter, eggs, buttermilk, vanilla, rapadura sugar, grated carrot and zucchini into a large bowl and whisk to combine.
  2. Add wholemeal flour, baking powder, cinnamon and blueberries and stir to combine. 
  3. Evenly divide the mixture between the prepared tray. 
  4. Top each muffin with a heaped tablespoon of the crumble mixture. 
  5. Bake for 10-12 minutes or until golden and when a skewer inserted removes cleanly.  Enjoy x

Notes

Back to school muffins are best kept in an air tight container in the fridge.  Will keep for 3-4 days.

Back to school muffins are freezer friendly.  Store in an airtight snap lock bag or container.  Will keep for 3 months.

  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Category: Muffins
  • Method: Baking
  • Cuisine: American

Find it online: https://mylovelylittlelunchbox.com/2019/02/08/back-to-school-muffins-2/