Blueberry Breakfast Muffins23

Posted on August 3, 2010 by ChristieBreakfast, Sweet Treats

Warning! These are not fluffy little cakes. They’re dense and filling breakfast-on-the-go.

They contain no oil or butter and are dairy-free with only a 1/3 cup of sugar in the whole batch.

I was trying to make a really healthy muffin that could be grabbed and eaten on the way to work for those time-poor mornings when you really have to wash and blow dry your hair.

The oats and wholemeal flour make them super-filling and they passed the breakfast test too. I took them into the office on Monday morning and left them in the kitchen with a note saying ‘please eat me’ – then I went back 10 minutes later and they were all gone!

If you’re not keen for these healthy delights, then check out some naughtier chocolate and banana muffins I made a while back.

For the rest of you, click the button below to keep reading and get the recipe!

Unfortunately they’re not vegan as there’s one tiny little egg in the batter. However, I reckon you can leave it out and add an extra teaspoon of baking powder. I haven’t tried it though, so don’t come back and shout at me!

But please do come back and let me know if it works ;)

Sponsor Info

A big thank you to Vitasoy for supplying me with lots of soy milk products to experiment with – this muffin recipe is one such creation!

They’ve just launched a brand new website and I’ll be creating recipes using soy milk for them, so be sure to check it out and see my name up in lights (kind of!). Hehe.

Enjoy! Christie x

Blueberry Breakfast Muffins
makes 12 small muffins

  • 1 cup rolled oats
  • 1 cup soy milk (I used Vitasoy)
  • 1 1/2 cups plain wholemeal flour (all-purpose wholewheat flour)
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 tsp bicarbonate soda (baking soda)
  • 1/2 tsp ground cinnamon
  • 1/3 cup dark brown sugar, tightly packed
  • 1/2 cup unsweetened applesauce
  • 1 large egg, lightly beaten
  • 1 cup blueberries (fresh or frozen, I used frozen)
  • 1/4 cup flaked almonds
  • 1/4 cup walnuts, roughly chopped

1. Preheat the (fan-forced) oven to 180C/350F and grease a 12 cup muffin tin.

2. Soak the oats in half the soy milk (1/2 a cup) in a bowl for ten minutes. Meanwhile, in a large bowl, mix together the flour, baking powder, salt, bi-carb, cinnamon and brown sugar.

3. Add the oats mixture, the other 1/2 cup of soy milk, applesauce and beaten egg. Stir until just combined – don’t over mix!

4. Fold in the blueberries and nuts and bake for 20 minutes or until a skewer inserted comes out clean (unless it hits a squidgy blueberry!).

Looking for more sweet stuff? Try these:
Chocolate and ricotta cheesecake
Free form fig and hazelnut tart
Coconut panna cotta w/ mango salad

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