Blueberry & Lemon Muffins
This easy-to-bake blueberry & lemon muffin recipe will become a staple in your repertoire. They're light, fresh and subtly sweet, thanks to the jammy blueberries.
- Prep time
- 14 min
- Cook time
- 45 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 5.2 oz porridge oats
- 5.2 oz white spelt flour
- 1 teaspoon ground cinnamon
- 1 teaspoon bicarbonate of soda
- 6 fl oz soya milk
- 1 lemon
- 7 fl oz maple syrup
- 2 oz coconut oil
- 1.7 oz blueberries
Instructions
- 1
Preheat oven to 180°C / 160°C fan / 350°F.
- 2
Grease a 12-hole muffin tray with coconut oil, or line with muffin liners.
- 3
Place the oats into a blender or NutriBullet and blitz until fine.
- 4
Place the milled oats into a large bowl along with the flour, cinnamon and bicarbonate of soda. Whisk until no lumps remain.
- 5
In a large jug stir together the soya milk, lemon zest and juice, maple syrup and coconut oil.
- 6
Make a well in the centre of the dry ingredients and stir through the wet ingredients. Mix gently, just until everything is incorporated — be careful not to overmix.
- 7
Scoop equal amounts of muffin batter into your prepared tray; dot each muffin with blueberries and sprinkle the top of each with oats.
- 8
Bake for 25–30 minutes until risen and golden brown. Remove from the tray and cool before eating.