Blueberry Oat Muffins
with Whipped Honey Butter
The perfect breakfast snack!
Cals 479 · Prot 8 · Carbs 51 · Fat 23
Vegetarian
Family Friendly
35 min
The perfect breakfast snack!
Cals 479 · Prot 8 · Carbs 51 · Fat 23
Vegetarian
Family Friendly
Ingredients
Blueberry muffins
Plain flour
10*11*
150 Grams
Rolled oats
75 Grams
Baking powder
5 Grams
Salt
0.5 Tsp
Cinnamon powder
2 Grams
Butter
4*
100 Grams
Brown sugar
80 Grams
Caster sugar
75 Grams
Organic Eggs
5*
1 Piece
Natural yogurt
4*
170 Grams
Blueberries
125 Grams
Paper muffin cup
6 Piece
To serve
Butter
4*
50 Grams
Honey
15 Grams
Salt
0.5 Tsp
Allergens
*10 Wheat, *11 Gluten, *4 Milk, *5 Eggs
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 1990 / 479 |
| Fats (g) | 23.4 |
| of which saturated (g) | 14 |
| Carbohydrates (g) | 51 |
| of which sugars (g) | 34.3 |
| Fibers (g) | 2.5 |
| Proteins (g) | 8 |
| Salt (g) | 0.7 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep
- Preheat the oven to 180°C/160°C fan.
- Line a muffin tray with the muffin cups provided.
- In a large bowl, combine the flour, oats, baking powder, cinnamon and a pinch of salt.
- In a separate large microwavable bowl, melt 100g butter (set the other block aside for use in step 4).
- Once the butter is melted, add the brown sugar, caster sugar, egg and yogurt.
- Mix to incorporate.
2 Make batter
- Add the dry ingredients to the butter mixture, along with the blueberries.
- Using a wooden spoon or spatula, gently mix until combine.
Tip! Be careful not to over-mix the batter as this will result in a tough, bread-like muffin.
3 Bake
- Evenly divide the blueberry muffin batter between the muffin cups.
- Bake for 20-25 min or until a skewer inserted into the centre of a muffin comes out clean.
4 Make honey butter
- Meanwhile, add the remaining block of butter to a small bowl.
- Using a tablespoon, whip the butter for 1-2 min until smooth.
- Add the honey and a small pinch of salt and whip for the final 1 min.
Tip! Ensure the butter is at room temperature to ensure easy whipping.
5 Serve
- Serve the Blueberry Muffins with the Whipped Honey Butter.
Tip! Once the Blueberry Muffins have fully cooled, store in an airtight container or ziplock bag at room temperature for up to 3 days.
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