Description
From the flurry of school mornings to peaceful coffee moments, these muffins have been my morning heroes. Born from a chaotic kitchen scene with my teary nephew and some pantry staples, they now brighten every Sunday. With bursts of blueberry and a citrus kiss, they taste like sunshine and feel like a warm hug. Whether you’re rushing out the door or savoring a quiet bite, these are more than muffins—they’re tiny moments of joy. Let’s bake some love, one golden crown at a time.
Ingredients
Wet Ingredients:
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¾ cup full-fat milk
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⅓ cup vegetable or coconut oil
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¼ cup honey (or maple syrup)
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1 egg (or flax egg)
Dry Ingredients:
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1¼ cups plain flour (or 50/50 whole wheat)
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½ cup rolled oats
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2½ tsp baking powder
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½ tsp bicarbonate of soda
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1 tsp cinnamon
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Zest of 1 orange
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1½ cups fresh blueberries (tossed in 1 tbsp flour)
Topping:
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1 tbsp jumbo oats
Instructions
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Preheat oven to 375°F (190°C). Line or grease muffin tin.
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Mix wet ingredients in a bowl until smooth and slightly frothy.
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Whisk dry ingredients in another bowl – flour, oats, leaveners, spices, zest.
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Combine wet & dry gently with a spatula – no overmixing!
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Fold in blueberries softly – batter should be lumpy, not purple.
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Scoop into muffin cups ¾ full. Top with oats.
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Bake 18–22 mins until golden and springy. Cool in pan 5 mins, then on rack.
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Serve warm, or freeze for weekday magic.
Notes
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Fruit Swap: Try raspberries, diced apple, or pineapple.
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Nutty Add-in: ½ cup chopped walnuts = extra crunch.
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Dairy-Free: Use almond or oat milk + maple syrup.
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Gluten-Free: Use 1:1 GF flour and certified GF oats.
Nutrition
- Calories: 160 per serving
- Sugar: 8g
- Fat: 7g
- Carbohydrates: 22g
- Fiber: 1.5g
- Protein: 3g