BROWN SUGAR & BLUEBERRY OAT MUFFIN RECIPE

BROWN SUGAR & BLUEBERRY OAT MUFFIN RECIPE

INGREDIENTS

  • 180 g Frozen Blueberries + a handful of flour for coating
  • 200 g Plain Flour
  • 150 g Soft Brown Sugar + extra for topping muffins
  • 2 tsp Baking Powder
  • Pinch of sea salt
  • 240 ml Water
  • 40 g MIGHTY Oat M.LK Powder
  • 80 g Vegan Yoghurt
  • 60 g Vegetable Oil
  • 1 tsp Cider Vinegar
  • 2 tsp Vanilla Extract
  • 50 g Porridge Oats for topping the muffins

 

INSTRUCTIONS

1

Pre-heat your oven to 200°C and line your muffin tin with muffin cases.

2

Combine water, MIGHTY Oat M.LK powder, vegan yoghurt, vegetable oil, cider vinegar and vanilla, all the wet stuff, in a jug. Mix it well and set aside.

3

In a mixing bowl, combine the flour, baking powder, salt & brown sugar. Mix it up.

4

Add the blueberries to a bowl and toss in a little flour. Top Tip: this will (hopefully) help stop the little blueberries from sinking to the bottom of your muffins.

5

Pour the wet ingredients into the dry ingredients, and stir gently until roughly combined. Don’t over mix it, this is the key to a nice light muffin.

6

Add the blueberries, fold gently. Then divide the muffin mixture between the muffin cases. Top each one with a sprinkling of oats and some brown sugar.

7

Bake for around 20 mins. To test if they’ve done, carefully slide a metal skewer through the middle of a muffin, if it comes out clean then you’re done!

8

Whilst the muffins cool, make a cuppa, using MIGHTY Oat M.LK Powder, then try one to admire your magnificent baking skills.

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