After a few dry disasters think I have perfected the perfect breakfast muffin ! It’s lovely and moist . You can use fresh or frozen blueberries for this recipe, both work well , I always have frozen ones in the freezer for smoothies but during the summer like to use fresh.
These muffins are a perfect on the run breakfast and great for those times when you need to squeeze in morning training then head straight to work or Uni with only time to shower in between. They are a texas muffin size but you can make in a normal sized tin if you don’t want something too big.
- 1 cup unsweetened coconut yoghurt (I used The Collective kefir tummy love)
- 1/2 cup melted coconut oil
- 2 eggs
- 1 teaspoon vanilla bean paste
- 1 cup blueberries (fresh or frozen)
- 3/4 cup sugar (just under)
- 2 cups flour
- 2 teaspoons baking powder
Turn oven to 180oC and grease a 6 hole Texas muffin tin with a little butter.
Whisk oil,eggs and sugar together until well combined. Add yoghurt and vanilla and whisk again to combine , then add the blueberries. Sift in flour and baking powder and gently mix until just combined,using a folding motion. Distribute mixture evenly between each muffin hole and bake for 15-20 minutes until lightly browned. Makes 6 large or 12 medium Muffins.