I made 18 of these delicious blueberry and oat muffins in the evening last week and by morning there were 6 left. Lets just say they went down well with the big kids in the house lol! They are made with loads of fresh blueberries, dates, oats and kefir milk. You can also use yoghurt if you don’t have kefir. I also used fresh buttermilk from making butter with the kids but you can buy buttermilk in the store if you don’t have fresh.
My youngest loves to eat little pieces of these alongside some fruit and yoghurt for breakfast or snack. They make a lovely wholesome snack for shool break or packed lunches.
As I mentioned I make my muffins with kefir because I always have some on hand. If you would like to make your own kefir then you check out the video at the end of the recipe for milk kefir. If you don’t have kefir at hand then you can use yoghurt.
Blueberry Oat Muffins
250g of self raising flour
1/2 tsp of bicarbonate of soda
1/2 tsp of cinnamon
150g of soft light brown sugar or coconut sugar
180g of finely chopped medjool dates
100ml of fresh buttermilk
90g of unsalted butter (chopped into small pieces)
1 free range egg
200g of kefir milk or live yoghurt
75g of blueberries
50g of porridge oats
Preheat the oven to 160 or 180 if not using a fan oven.
Combine the flour, bicarbonate of soda, cinnamon, sugar and stir through to combine.
Add the medjool dates, buttermilk, butter, egg, kefir or live yoghurt, blueberries and porridge oats.
Stir lightly to create a light fluffy batter.
Spoon into a greased muffin tin. You should get 12 from a large muffin tin or around 18 if using a smaller cupcake style tin.
I love to use my silicone tray similiar to the one below. It works really well and you don’t need any cases if using the silicone.
Cook in the oven for 20-30 minutes and leave to cool before popping out of the tin to save on breakages. Breakages are good for mums though yum yum!
Kefir Milk Recipe Below:
