Blueberry, oat and chia seed muffins

    Blueberry, oat and chia seed muffins


    2 people 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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    Reviews (1)


    These muffins were delicious and I love the fact that they're healthier than most. The chia seeds were undetectable to me. I followed recipe to the letter but did reduce sugar by 25g. - 29 Nov 2016

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