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!
½ cup honey
½ cup macadamia oil (or other quality oil such as olive oil)
125ml buttermilk (or 1/4 cup plain yoghurt mixed with 1/4 cup milk)
zest 1 lemon
1 ½ cups self-raising flour
½ cup self-raising wholemeal flour
1 cup blueberries
100g butter, melted
1/2 cup self-raising flour
1/2 cup brown sugar
1/2 cup rolled oats
1/2 cup desiccated coconut
- Preheat oven to 180C or 170C fan-forced. Line a 12 hole muffin pan with papers.
- Prepare 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.
- For 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 left over 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.