The Sol Journal

Blueberry Breakfast Muffins

recipes

Blueberry Breakfast Muffins

13 April, 2023

Our Blueberry Breakfast Muffins were designed for a Sunday baking session to set you up for the week ahead knowing you have these nutritional balanced goodies ready for breakfast or a whole food snack throughout the day.

Time: 45 minutes
Serves: 6 large muffins or 12 smaller muffins

These muffins are full of fluff on the inside with a crunchy nutty topping and the best part is that they are adaptable to your pantry supplies on hand. Swap in your milk, oil, yoghurt and berries of choice to make a version that works for you!

Ingredients

Wet ingredients

1 mashed banana
2 eggs
3 tablespoons honey or maple syrup
⅓ cup olive or coconut oil
⅓ cup of your milk of choice
⅓ natural greek or coconut yoghourt
1 teaspoon of apple cider vinegar

Dry ingredients

1 cup almond meal
½ cup buckwheat flour
1 tablespoon baking powder
½ teaspoon bicarb
1 teaspoon cinnamon
Pinch of salt
1 cup of frozen blueberries

Crunchy topping

½ cup of walnuts
2 tablespoons shredded coconut
1 tablespoon coconut sugar

Method

  1. Preheat the oven to 180 degrees celsius.
  2. Mash the banana with a fork until it's creamy. Add the remaining wet ingredients into the mashed banana and whisk together with a fork or hand whisk.
  3. Combine all the dry ingredients into a separate bowl and mix through the frozen blueberries, coating them in the dry mix helps them from sinking to the bottom of the muffins.
  4. Make a well in the middle of the dry mix and add in the wet mix, folding them together until they are well combined.
  5. Using a 6 space larger muffin tin evenly divide the mix.
  6. Mix together crunchy topping ingredients and divide between the muffins.
  7. Bake for 25-30 minutes until a skewer or knife inserted in the middle comes out clean.
  8. Enjoy warm fresh out of the oven or leave to cool and store in an airtight container for up to 4 days.