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
60g chia seeds
235ml fresh orange juice
120g apple sauce
120ml vegetable oil
2 eggs, beaten
2 tablespoons brown sugar
1/4 teaspoon ground cinnamon
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:15min › Cook:20min › Ready in:35min
Preheat oven to 190 C / Gas 5. Grease two 12-hole muffin tins with paper cases.
Sift flour, caster sugar, baking powder, salt and bicarbonate of soda together in a large bowl; add oats and chia seeds.
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.
Mix brown sugar and cinnamon together in a bowl; sprinkle over the muffins.
Bake in the preheated oven until a skewer inserted in the centre of a muffin comes out clean, 18 to 20 minutes.