Everybody loves blueberry muffins with coffee or tea! These muffins are full of antioxidants and are made with honey instead sugar. They can be enjoyed all year round using in season fresh or frozen berries.
2 cups whole wheat flour
3/4 cup instant oats
1 1/2 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
2 tsp ground cinnamon (optional)
1/2 tsp Nutmeg (optional)
1/2 cup milk
2 tbsp melted and slightly cooled coconut oil or butter
1/2 cup honey
2 eggs at room temperature
1/2 cup plain Greek yogurt at room temperature
2 teaspoons vanilla extract
1 1/2 cups blueberries, fresh or frozen
Mix oats and milk and leave it aside for 20 minutes. Do not skip this step!
Preheat the oven to 200°C. If necessary, grease all muffin cups with oil.
First mix coconut oil or butter and honey together and add eggs, yogurt, vanilla and mix, then add the soaked oats and mix.
In a separate bowl, Pour all the dry ingredients into the wet and mix with a big spoon.; for the best result, add dry ingredients in 4 phase and mix just until combined.
Fold blueberries gently into the batter and mix (Fresh blueberries will give you an excellent colour). Do not use an electric mixer or mix for a long time. That will ruin the muffins.
Divide the batter evenly between the 12 muffin cups and bake for 15 to 20 minutes, or until the muffins are golden on top. Check with a toothpick inserted into a muffin if it comes out clean (The time depends on your oven and can vary).
Let the muffins to cool down on a wire rack.
Enjoy with butter and honey for breakfast or with your afternoon tea.