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!
- 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
- 1½ cups self-raising flour
- ½ cup self-raising wholemeal flour
- 1 cup blueberries
- 100 g butter melted
- ½ cup self-raising flour
- ½ cup brown sugar
- ½ cup rolled oats
- ½ cup desiccated coconut
- Preheat oven to 180C or 170C fan-forced. Line a 12 hole muffin pan with papers.
- Place flour, brown sugar, rolled oats and coconut into a mixing bowl and whisk to combine. Add the melted butter and stir to combine.
- 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.