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Blueberry breakfast muffins

22nd April 2018 by bos.kitchen 2 Comments

blueberry breakfast muffins

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.

Happy baking!

 

xoxoxox

 

 

Granola breakfast muffins
 
Save Print
Prep time
15 mins
Cook time
30 mins
Total time
45 mins
 
Author: Bo's Kitchen
Cuisine: Breakfast
Serves: 18 muffins
Ingredients
  • 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
Instructions
  1. 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.
  2. In a medium size bowl, mix dairy free yoghurt with apple cider vinegar. Add in soy milk, vanilla and oil and stir well.
  3. 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.
  4. 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.
  5. Bake for 28-30 minutes, until golden.
3.5.3226

 

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Related

Filed Under: Breakfast, Sweets Tagged With: almonds, blueberry, breakfast, dairy free, granola, muffin, seeds, soya, yoghurt

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Comments

  1. Nisha / RainbowPlantLife says

    22nd April 2018 at 10:59 pm

    These muffins are out of this world beautiful, Bo! I love the use of tiger nut flour- so creative!

    Reply
    • bos.kitchen says

      24th April 2018 at 11:57 am

      Thank you so much my sweet friend! Yes I looove tiger nut flour, may fave gluten free flour! xoxoxo

      Reply

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About me

Hello and welcome to my blog! I'm a vegan recipe developer from the UK with a passion for healthy, delicious food. Read More…

Blueberry muffin oats 🧁🫐🍋✨ Oats are mix Blueberry muffin oats 🧁🫐🍋✨ Oats are mixed with fresh lemon, poppyseeds and vanilla and layered with a juicy blueberry chia jam. Topped with a few dollops of dairy free whipped cream or yoghurt, it’s *almost* as good as a real muffin for breakfast. High protein, nutritious, easy to prepare and packed with flavour! Perfect for prepping ahead for the week. Happy Monday! xoxoxo

Blueberry muffin oats (makes 2 small jars)

- 1 cup oats
- 1 cup water
- 1 tbsp poppy seeds 
- 1 tsp vanilla extract 
- 1/2 lemon, juice and zest

Blueberry Jam

- 1 cup blueberries	
- 1 tbsp chia seeds	
- 2 tbsp syrup 

Topping 

- Fresh blueberries 
- 3 tbsp dairy free whipped cream or yoghurt
- 1 tsp lemon zest 
- 1/4 tsp poppy seeds 

Mix oats, water, poppy seeds, vanilla, lemon juice and zest together in a bowl and set aside to thicken for at least an hour or overnight. Prepare the chia jam by adding blueberries, chia seeds and syrup to a small pan over a medium heat until bubbling. Stir well for a few minutes until thickened. Allow to cool then layer up a jar with oats and jam. Top with poppy seeds, lemon zest, dairy free whipped cream and more fresh blueberries. 

#overnightoats #blueberrymuffin #oatmeal #breakfastideas #breakfast #mondaymotivation #mealprep #highprotein #dairyfreebreakfast #fitfood #oats #blueberrylemon #veganbreakfast #healthybreakfast #veganrecipe #veganrecipes #plantbased #plantbasedbreakfast #chiaseeds
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