As the elder lemon in the family (who is studying for her Leaving Cert this year) started back to school over a week ago, it doesn’t feel like the 1st of September at all. It feels like we are already hurtling through the school year towards Hallowe’en! Still today marked the start of term for many Irish students and I’m back with a recipe for blueberry muffins that all my family love.
Wholemeal flour gives these blueberry muffins a lovely crunchy texture. The blueberries, paired with the crumbly oats on top make for snack perfection. Don’t be limited by blueberries though, use whatever fresh or frozen fruit you have to hand. My kids love these muffins made with over-ripe bananas, which is a great way to use up fruit that might seem past its best.
- 150g butter
- 75g caster sugar
- 3 medium eggs
- 1 teaspoon baking powder
- 100g wholemeal flour
- 150g plain flour
- 150g fresh blueberries
- 25g oats (for the topping)
Preheat your oven to 180 degrees Celsius (170 degrees for a fan oven). Line a muffin tray with 12 cases.
Beat the butter and sugar together until creamy, then crack in your first egg and continue beating until it is combined. Repeat another two times until the eggs are gone.
Add the flours and baking powder and mix again. If you find the mixture is a little stiff at this stage add a tablespoon or two of milk. Once all the flour is combined, stir in the fresh blueberries.
Spoon the mixture between the 12 cases, then sprinkle the top with the oats.
Bake in the oven for 25-35 minutes until cooked through. Use a skewer to test whether the muffins are cooked by inserting it into the centre of a muffin. If it is clean when removed then they are cooked.
Allow to cool completely before serving as the blueberries can be hotter than the rest of the muffins!
These muffins will keep for up to 3 days in a sealed container…if they last that long.
Disclosure: This recipe was originally developed for Tesco Ireland in August 2016 for use in their online and print communications.