Blueberry & oat muffins

Blueberry & oat muffins

Total: 35 min. | Active: 15 min.
Nutritional value / piece: 192 kcal
, Fat: 10 g
, Carbohydrate: 20 g
, Protein: 5 g


12 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Dry ingredients

50 g white flour
100 g whole-grain rolled oats
100 g ground almonds
50 g cane sugar
1 tsp baking powder
1 tsp sodium bicarbonate
¼ tsp salt
1 vanilla pod, halved lengthwise, seeds scraped out

Liquid ingredients

2 eggs
1 dl buttermilk
3 tbsp liquid blossom honey
3 tbsp sunflower oil
200 g blueberries
2 tbsp whole-grain rolled oats
1 tbsp cane sugar
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For a muffin tin with 12 holes each approx. 7 cm in diameter, filled with muffin cases or greased

How it's done

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Dry ingredients

Place the flour in a bowl and mix with all the other ingredients up to and including the vanilla.

Liquid ingredients

In a bowl, beat the eggs with all the other ingredients up to and including the oil. Add to the dry ingredients and stir in. Mix in the blueberries. Spoon the mix into the prepared tin. Scatter over the oats and sugar.


for approx. 20 mins. on the bottom shelf of an oven preheated to 200°C. Remove from the oven, allow to cool a little, remove from the tin and leave to cool on a rack.

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