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Blueberry, almond and chia muffins recipe

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Whether an energising breakfast, brunch or a teatime treat, a blueberry muffin is always a good idea! This nutritious, vegan-friendly recipe packs in berries, wholemeal flour and omega-3 rich chia seeds, while maple syrup replaces refined sugar for a lighter, yet oh-so-satisfying bake. See method

Makes 12
Takes 30 mins
240 calories / serving
Freezable
Healthy
Vegan
Vegetarian
Dairy-free

Ingredients

250ml oat milk alternative
1 tbsp lemon juice
2 tbsp chia seeds
300g wholemeal plain flour
1 tsp bicarbonate of soda
2 tsp baking powder
100ml olive oil
100ml maple syrup
150g frozen blueberries
75g almond butter

High in monounsaturated fat and a source of magnesium, which supports the normal functioning of the nervous system

Each serving contains

Energy
1005kj
240kcal 12%
Fat
12g 17%
Saturates
2g 8%
Sugars
9g 10%
Salt
0.5g 8%

of the reference intake
Carbohydrate 26.2g Protein 5.1g Fibre 3.9g

Method

Preheat the oven to gas 4, 180°C, fan 160°C and line a 12-hole muffin tray with paper cases.
Whisk together the oat milk alternative, lemon juice and chia seeds and set aside for 5 mins. Meanwhile, whisk together the flour, bicarbonate of soda, baking powder and a pinch of salt in a bowl. Make a well in the centre, add the milk mixture followed by the oil and maple syrup and gradually whisk the wet ingredients into the dry, until smooth. Stir in 100g blueberries, then divide the mixture between the cupcake cases and top with the remaining blueberries.
Add a dollop of almond butter to the top of each muffin, then bake for 15-20 mins until well risen and a skewer inserted into the centre (avoiding the almond butter) comes out clean. The muffins will keep in an airtight container for up to 3 days.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Healthy muffin recipes