Blueberry Muffins with Oatmeal

A delicious and quickly prepared treat for both small and big sweet tooths.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 20 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 16

Ingredients

  • 60 g Oat bran, raw

  • 250 g Wheat flour, white, multi-purpose

  • 1.5 teaspoons Baking powder

  • 1 teaspoon Baking powder

  • 1 pinch Salt, table

  • 2 piece Egg, fresh

  • 120 g Sugar, brown

  • 200 g Yogurt, plain, from skimmed milk

  • 150 ml Oil, vegetable oil, canola

  • 200 g Blueberry, raw

Steps

  1. Place the oven rack in the middle position and preheat the oven to 180 degrees Celsius. Line the muffin tin with paper liners (or grease the tin well with butter).

  2. In a bowl, mix the oatmeal, flour, baking powder, baking soda, and salt. Make a well in the center.

  3. In another bowl, lightly whisk the eggs with a hand whisk. Add sugar, lemon zest, oil, and yogurt. Mix everything well and pour into the well made in the dry ingredients. Quickly mix everything with a whisk or spoon to moisten all the ingredients. Then add the blueberries and mix everything again quickly and carefully. The batter should not be completely smooth but still slightly lumpy.

  4. Fill the muffin tin cavities three-quarters full with the batter. Bake in the preheated oven for about 20 minutes or until the muffins turn golden brown.

  5. Let the baked muffins cool in the tin for 5 minutes, then remove them from the tin and cool on a rack. Serve warm or cold.

Nutrition Information (Per 100g)

  • Calories: 199.46 kcal
  • Fat: 1.83 g
    • Saturated Fat: 0.61 g
  • Carbohydrates: 39.91 g
    • Sugars: 15.03 g
  • Protein: 6.2 g
  • Fiber: 1.83 g

Advice

Instead of oil, you can use melted butter or coconut fat.