Blueberry, oat and chia seed muffins

Blueberry, oat and chia seed muffins


1 person made this

About this recipe: This recipe makes 2 dozen moist muffins that are bursting with blueberries. Perfect for a quick breakfast or mid-morning snack. The oats and chia seeds will keep you going til lunch! They freeze well and you can defrost them as needed.


Makes: 24 muffins

  • 125g plain flour
  • 200g caster sugar
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon bicarbonate of soda
  • 80g oats
  • 60g chia seeds
  • 235ml fresh orange juice
  • 120g apple sauce
  • 120ml vegetable oil
  • 2 eggs, beaten
  • 300g blueberries
  • 2 tablespoons brown sugar
  • 1/4 teaspoon ground cinnamon

Prep:15min  ›  Cook:20min  ›  Ready in:35min 

  1. Preheat oven to 190 C / Gas 5. Grease two 12-hole muffin tins with paper cases.
  2. Sift flour, caster sugar, baking powder, salt and bicarbonate of soda together in a large bowl; add oats and chia seeds.
  3. Mix orange juice, applesauce, oil and eggs together in a bowl; stir into flour mixture until mixture is just combined. Fold blueberries into cake mixture. Spoon batter into muffin cases, filling 3/4-full.
  4. Mix brown sugar and cinnamon together in a bowl; sprinkle over the muffins.
  5. Bake in the preheated oven until a skewer inserted in the centre of a muffin comes out clean, 18 to 20 minutes.

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