These muffins are more substantial than the usual American style Blueberry muffin. They are not as sweet and are more dense, the addition of oats makes them more hearty.
Blueberry Muffins
makes 12
- 1 ¼ cups all purpose flour
- 2 ½ tsp baking powder (non-aluminum)
- ½ tsp grated nutmeg
- ½ tsp salt
- ½ cup unrefined sugar
- ½ cup rolled oats (handful)
- 1 large egg, beaten
- ⅔ cup whole milk or soymilk
- 3 Tbsp oil or melted butter
- zest of one lemon
- handful fresh or frozen blueberries
- Demerera sugar or oats for topping
Preheat oven to 400º F. Line a 12 cup muffin tin with cupcake liners.
In a large mixing bowl with a strainer on top pour the dry ingredients in and sift in the bowl. Then stir in the rolled oats and the lemon zest. In a smaller bowl whisk the wet ingredients together, then stir into the dry ingredients. Only stir lightly, there should still be a few lumps of flour in the mixture. Carefully blend the blueberries without crushing them.
Spoon the mixture into the prepared pan equally. Sprinkle the demerera sugar or some oats on top for a little crunch. Bake for 20 minutes until golden brown. Cool in the pan for 5 minutes then remove to a cooling rack.
If there are any left over, they freeze well.
