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Clean Eating Wholemeal Blueberry Muffin
Nutty, sweet and sticky wholewheat oat and blueberry muffins.
Prep Time
5
minutes
mins
Cook Time
22
minutes
mins
Total Time
27
minutes
mins
Course:
Baking, Clean Eating, Healthy Snacks, Lunchbox, Muffins
Cuisine:
Clean Eating
Servings:
12
Calories:
106
kcal
Author:
Carey Wood
Ingredients
Wet Ingredients
1
Egg
lightly beaten
¼
cup
runny honey
warm it up a bit if you need to
¼
cup
melted butter
1
teaspoon
vanilla extract
1
Cup
milk
or almond milk
Dry Ingredients
1
Cup
100% Whole Wheat Flour
1
cup
fine ground oat bran
1 ½
teaspoons
baking soda
½
teaspoon
cinnamon
¼
teaspoon
salt
1
cup
frozen blueberries
1
teaspoon
grated lemon zest
Instructions
Preheat oven to 375'F / 170'C fan bake oven
Prepare 12 hole muffin tray with liners (I like to make slightly bigger muffins so I only full 10)
Mix dry ingredients together (except the blueberries)
In a separate bowl, mix together wet ingredients.
Add the wet mix to dry mix. It makes a runny batter.
Gently stir in blueberries. Stir until just blended. Dont over mix.
Bake for 18 - 20 minutes. Touch tops to make sure they feel spongy.
Remove from oven and allow to cool.
Serve with a little butter.