Hello, friends! I hope April has treated you well so far. The sun has been out all week here in the UK and I’ve been soaking up as much of that sunshine as possible. This means breakfast is usually a quick grab and go affair, so I’ve been prepping batches of these super delicious blueberry breakfast muffins to start my day.
Totally free of any refined sugar, they’re sweetened only with dates, cinnamon, vanilla and blueberries – which I think is just the right amount of sweetness in the morning. I added in some grated courgette which gives them moisture but also means you’re sneaking in a veggie before lunchtime!
I’m a huge fan of lots of textures in my recipes, so added in some granola, seeds, almonds and sultanas to these muffins and gave them a fruity and crunchy topping. The recipe is really flexible, if you don’t have courgette, try apple or carrot. If you don’t have sunflower seeds or almonds, just sub with any other nuts and seeds you have.
Rather than using a vegan egg substitute, I tried using soya yoghurt mixed with a little apple cider vinegar this time, which makes a brilliant ‘buttermilk’. The result is a light, moist and fluffy crumb, ideal for a breakfast cake!
These muffins are the perfect way to use up any bits and bobs sitting in the back of your cupboards. I can’t bear wasting food, so love these ‘throw it all in’ recipes, there’s nothing more satisfying to me than making something delicious without having to go and buy more ingredients.
I hope you get to try these blueberry breakfast muffins. I’d love to hear what you think, please leave me a comment below, or take a picture on Instagram and tag me @bos.kitchen.
- 250g self raising flour
- 150g tiger nut flour (or sub more s/r flour)
- 1 tbsp cinnamon
- 160g granola
- 25g sunflower seeds
- 25g sultanas
- 25g almond slivers
- 200g dates, pitted
- ¼ cup hot water
- 100ml dairy free yoghurt
- 250ml dairy free mylk (I used soya)
- ½ tsp apple cider vinegar
- 100ml oil
- 1 tsp vanilla
- 100g courgette, finely grated
- 100g blueberries
- Preheat oven to 180•c and line 18 muffin tins with cases. In a large bowl, mix self raising flour, tiger nut flour, cinnamon and granola. Add sunflower seeds, sultanas and almond slivers and stir well, saving a few for topping.
- In a medium size bowl, mix dairy free yoghurt with apple cider vinegar. Add in soy milk, vanilla and oil and stir well.
- In a food processor, blend dates with hot water until it forms a thick paste. Add grated courgette and date paste to the wet ingredients and stir well.
- Add wet ingredients to the dry mix and stir briefly to combine. Add in blueberries, saving a few for toppings. Fill cases to the top and sprinkle with remaining seeds, nuts and berries.
- Bake for 28-30 minutes, until golden.