BACK-TO-SCHOOL BLUEBERRY MUFFINS

These are the perfect lunchbox treat or after school snack. Refined sugar free, nut free and kid approved. Make a batch this week and store in the freezer for an easy grab and go lunch box addition.

Recipe adapted from Sally’s Baking Addiction

Ingredients

• 1 cup (240ml) milk (dairy or non-dairy works - I used Nutty Bruce unsweetened almond milk) *but also see note about milk if you are using frozen berries as you can reduce the milk down if using frozen berries

• 1 cup (80g) organic whole rolled oats

• 1 and 1/4 cups (156g) Plain flour (I used Buckwheat but you can use regular or Gluten Free Plain Flour)

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon ground cinnamon

• 1/2 teaspoon salt

• 1/2 cup (115g) unsalted butter, melted and slightly cooled

• 1/2 cup (120ml) maple syrup

• 1 large egg, at room temperature

• 1 teaspoon pure vanilla extract

• 1 cup (190g) fresh or frozen organic blueberries

Instructions

1. Combine milk and oats. Set aside for 20 minutes so the oats puff up and soak up some moisture. This is crucial to the recipe! (I usually melt the butter now so it has a few minutes to cool.) Don’t do this the night before as that’s too long for soaking. If you find the oats haven’t soaked up any moisture after 20 minutes, give it a stir and wait 10 more minutes.

2. Preheat oven to 220°C. Grease a cupcake tin or use muffin wraps or cupcake liners.

3. Whisk the flour, baking powder, baking soda, cinnamon, and salt together in a large bowl until combined. Set aside. Whisk the melted butter, honey, egg, and vanilla extract together in a medium bowl until combined. Pour the wet ingredients into the dry ingredients, stir a few times, then add the soaked oats (milk included, do not drain) and blueberries. Fold everything together gently just until combined.

4. Spoon the batter into liners, filling them all the way to the top. Top with oats and a light sprinkle of coconut sugar, if desired. Bake for 5 minutes at 220 then, keeping the muffins in the oven, reduce the oven temperature to 180°C. Bake for an additional 16-17 minutes or until a toothpick inserted in the centre comes out clean. The total time these muffins take in the oven is about 22-23 minutes, give or take. (For mini muffins, bake 11-13 minutes at 180°C). Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.

5. Muffins stay fresh covered at room temperature for a few days, then transfer to the fridge for up to 1 week. Muffins can also be frozen for up to 3 months.

Note:

Berries: If using frozen berries, do not thaw and reduce the milk down to 3/4 cup (180ml). Frozen berries give off so much moisture and the muffins taste a little too wet. Reducing the milk helps. No other changes to the recipe ingredients or instructions.