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Blueberry Muffins

blueberry muffin, kitchen to table, yamba

These blueberry muffins are a quick and delicious treat for morning tea. Enjoy warm with a cuppa while you read your favourite paper or magazine. These blueberry muffins freeze well so are a great option for lunch boxes, or to have something on hand when visitors pop in. Enjoy!

blueberry muffin, kitchen to table, yamba

Blueberry Muffins

These blueberry muffins are a quick and delicious treat for morning tea. Enjoy warm with a cuppa while you read your favourite paper or magazine. These blueberry muffins freeze well, so are a great option for lunch boxes, or to have something on hand when visitors pop in.

Ingredients
  

  • 2 eggs
  • ½ cup honey
  • ½ cup macadamia oil or other quality oil such as olive oil
  • 125 ml buttermilk or ¼ cup plain yoghurt mixed with ¼ cup of milk
  • zest 1 lemon
  • cups self-raising flour
  • ½ cup self-raising wholemeal flour
  • 1 cup blueberries

Crumble

  • 100 g butter melted
  • ½ cup self-raising flour
  • ½ cup brown sugar
  • ½ cup rolled oats
  • ½ cup desiccated coconut

Instructions
 

  • Preheat oven to 180C or 170C fan-forced. Line a 12 hole muffin pan with papers.

Crumble

  • Place flour, brown sugar, rolled oats and coconut into a mixing bowl and whisk to combine. Add the melted butter and stir to combine. 

Muffins

  • Combine wet ingredients - i.e. eggs, honey, oil and buttermilk (or yoghurt/milk combo), and lemon zest in a bowl and whisk to combine. 
  • Add sifted flours to wet ingredients and mix until just combined. Carefully fold through the blueberries, being careful not to over-mix.
  • Spoon batter into prepared muffin pan. Sprinkle each muffin with some of the crumble mix. (Any leftover crumble mix can be frozen for another time).
  • Bake for 25-30 minutes or until golden and firm to touch. Test with a cake tester; if it comes out clean, the muffins are ready. Allow to cool on a cooling rack for 5 minutes before removing muffins from the tin.

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