Blueberry Muffins (藍莓鬆餅)

Blueberry Muffins (藍莓鬆餅)

Blueberry & oats muffins

Blueberry & oats muffins

I think lots of people know blueberries are good for our eyes already, they’re not only popular, but also having one of the highest antioxidant capacities among all fruits, vegetables. Raw blueberries provide you with the best flavor and the greatest nutritional benefits.

Can you see the blueberry was burst out!

blueberry & oats muffins

blueberry & oats muffins

Blueberry Muffins (藍莓鬆餅)

Ingredient:

  1.   300 g Self-raising flour
  2.   100 g Brown sugar
  3.   1/4 tsp baking soda
  4.   50 g Rolled oats + 1 tbsp for topping (optional)
  5.   284 ml Buttermilk or yogurt
  6.   5 tbsp of light olive oil
  7.   2 egg whites
  8.   150 g fresh blueberries
Blueberry & oats muffins

Blueberry & oats muffins

Method:

  • Preheat the oven to 350°F/180°C/160°C (fan oven), or gas mark 4.
  • Prepare a muffin tray with paper cases.
  • In a large bowl combine flour, oats, baking soda. In another bowl combine buttermilk or yogurt, sugar, oil and egg whites, use hand whisk ( balloon whisk ) to mix all thoroughly.
  • Make a well in the dry ingredients and add the buttermilk mixture, use spatular to stir until just moist. Fold in the blueberries into the mixture.
  • Fill the muffin cases about 2/3 full, and sprinkle with oats on top if use.
Blueberry & oats muffins

Blueberry & oats muffins

Blueberry & oats muffins

Blueberry & oats muffins

  • Bake in the preheat oven for about 18 to 20 minutes until cooked.

 Note: 

  • It is a lighter version for muffin. Try not to over mix the dough, it is the charm of the muffin texture.
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