Blueberry and Oatmeal Muffins

Weekday mornings are always a stressful time in our house. The morning routine of getting the little ones up, dressed, breakfasted and ready for school is a constant race against the clock. No matter what time we wake up, we still seem to rush every morning to get to school, especially if we have been up in the night with our nocturnal two year old.

Often in the mornings, hubby and I are so focused on getting the kids fed, that we forget to feed ourselves and so end up rushing out of the door without any time to eat breakfast. I had been trying to figure out how we could make sure that we got something to eat in the mornings also. So when I came across these muffins in Commonsense Vegetarian, (one of my new cookbooks), I thought that they would make a great occasional breakfast on the run. The original recipe featured is Oatmeal and Raspberry Muffins, but as raspberries were quite pricey at the supermarket I went to, and I found blueberries on offer, I decided to use blueberries instead.

Making the muffins was a fab activity for youngest and I to do together. She loved stirring in the ingredients and of course licking the bowl afterwards!!

The Muffins we made tasted really great and they do make a great substitute breakfast when we are in a hurry. Here is the recipe:

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Blueberry and Oatmeal Muffins Ingredients 125g Oatmeal 375ml Fresh Milk 250g Plain Flour 1 tbsp Baking Powder 115g Soft Brown Sugar 1 Egg, lightly beaten 90g Honey 60g Unsalted Butter, melted 150g Blueberries Method Preheat the oven to 190 degrees and grease a 12 hole muffin tin. Place the Oatmeal in a bowl, add the milk, stir and put to the side for 5 minutes. Meanwhile, sift the flour and baking  powder in a large bowl and then stir in the brown sugar. Make a well in the centre. In a separate bowl, combine the sugar, egg and honey and mix well. Pour the wet mixture and the oatmeal mixture into the well in the flour and mix well but do not over mix. Gradually fold the blueberries into the mixture. Spoon the batter into the muffin holes and bake for 20 to 25 minutes or until golden brown and an inserted skewer comes out clean. Remove from the oven and allow to cool for 5 minutes before serving or transferring to an airtight tin.