Baking with Porridge Oats Recipes
Blueberry, lemon & poppy seed oat muffins
15min prep, 15min cook time
Makes 12
Bursting with juicy blueberries, zesty lemon, and a hint of crunch from poppy seeds, these muffins are a delightful breakfast or snack option. Made with our Organic Jumbo Oats, they're naturally wholesome and packed with fiber and flavor.
The soaked oats give these muffins a moist and tender texture, while the combination of lemon zest and coconut sugar adds a perfect balance of sweet and tangy. A golden, fluffy bake with pops of vibrant blueberries in every bite, these muffins are a delicious way to brighten your day.
Ingredients
- 135g White’s Oats Organic Jumbo Oats
- 350ml milk
- 470g plain flour
- Zest of two lemons
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- ¾ tsp salt
- 60g butter, melted and cooled
- 130g coconut sugar
- 3 large eggs, at room temperature
- 1 ½ tsp vanilla extract
- 250g blueberries
- 1 tbsp poppy seeds
Made With...
Jumbo Organic Oats
Method
- Line a muffin pan with paper lines and spray with nonstick spray. Soak the oats: In a large bowl, combine the rolled oats and milk. Let them soak for 10-15 minutes until the oats have absorbed the liquid.
- While they're soaking, whisk together the flour, baking powder, baking soda, lemon zest and salt in a separate bowl.
- In a third medium bowl, whisk together the melted butter, brown sugar, eggs, and vanilla extract until well combined.
- Add the soaked oats to the wet ingredients and mix well. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix. Gently fold in the blueberries and poppy seeds into the batter. Let the batter rest for 15 minutes.
- Preheat your oven to 200°C/180°C fan/gas mark 6 and line a muffin tin with muffin cases.
- Spoon the batter into the prepared muffin cups, filling each all the way to the top. Bake in the preheated oven for 5 minutes, then turn the heat down to 180˚C/160˚C fan/gas mark 4, keeping the muffins in the oven, and continue baking for for 13-15 minutes or until a toothpick inserted into the centre comes out clean or with a few moist crumbs.
- Allow the muffins to cool in the tin for 15 minutes, then transfer them to a wire rack to cool completely.
Blueberry, lemon & poppy seed oat muffins
