Serves
12
muffins
Prep
10
mins
Cooking
20
mins
Blueberry & Almond Muffins
Directions
Step 1
Preheat oven to 180°C and line a 12 hole muffin pan with paper cases or a 24 hole muffin pan with paper.
Step 2
Sift together flours, baking powder and cinnamon. Add oats.
Step 3
In a separate bowl whisk together the sugar, honey, eggs, yoghurt and melted butter.
Step 4
Combine the dry and wet mixtures together until just combined. Do not over mix.
Step 5
Fold through the blueberries and almonds. Spoon into muffin pan and top with slivered almonds. Bake for 20 minutes or until golden.
Step 6
Leave to cool on a wire rack.
Tips
- Leftover muffins can be frozen individually. They make a great addition to kids’ lunch boxes.
- Blueberries can be changed to raspberries, strawberries or a berry combo. Use either fresh or frozen berries.
Ingredients
- 1 cup McKenzie's Wholemeal Spelt Flour
- 1/2 cup plain flour
- 1 tsp McKenzie's Baking Powder
- 1 tsp McKenzie's Ground Cinnamon
- 1 cup whole oats
- 1/4 cup brown sugar
- 1/4 cup honey
- 2 eggs
- 1 cup natural yoghurt
- 125g butter, melted
- 1 cup blueberries (or other chopped fruit)
- 1/2 cup almonds, roughly chopped
- Optional, for topping McKenzie's Slivered Almonds
