Home > Eat > Recipe > Recipe: Blueberry Breakfast Muffin

Recipe: Blueberry Breakfast Muffin

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While we always lean towards eggs in the morning, nothing beats the first bite into a freshly baked warm muffin, and these blueberry breakfast muffins from the Pip and Nut cookbook are particularly satisfying.

Founder Pippa Murray says to “make a batch of these muffins on a Sunday afternoon and your future self will be thanking you all week as you happily unwrap your muffin and enjoy with a nice cup of tea.”

Muffins? Tea? What more could you want at breakfast?

If you love the sound of this recipe why not enter our competition to win the cookbook for yourself.

Blueberry Breakfast Muffin Recipe:

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ingredients

80g/1⁄3 cup almond butter
200g/7oz Greek yoghurt
1 large ripe banana, cut into chunks
1 large egg
1 tsp vanilla extract
120g/scant 2⁄3 cup light brown sugar
220g/12⁄3 cups plain (all-purpose) flour
50g/1⁄2 cup rolled oats
1 tsp baking powder
1⁄2 tsp bicarbonate of soda (baking soda)
1⁄2 tsp salt
65g/1⁄2 cup blueberries
75g/21⁄2oz medjool dates, pitted and chopped

For the topping:
2 tbsp light brown sugar
50g/2⁄3 cup flaked (slivered) almonds
2 tbsp seeds, such as sesame, poppy, pumpkin or sunflower

1.

Preheat the oven to 160°C/325°F/gas mark 3. Line a muffin tray (or trays) with muffin cases or squares of baking parchment.

2.

Put the almond butter, yoghurt, banana, egg, vanilla and sugar into the bowl of a stand mixer and beat well until the mixture forms a batter.

3.

Stir in the flour, oats, baking powder, bicarbonate of soda and salt until just combined.

4.

Stir in the blueberries and dates, using a wooden spoon. Spoon the batter into the muffin cases to about three-quarters full. Sprinkle each muffin with the light brown sugar, flaked (slivered) almonds and seeds.

5.

Bake for 20–25 minutes until cooked, then leave to cool in the tray/s on a wire rack. Store in an airtight container.

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ingredients

80g/1⁄3 cup almond butter
200g/7oz Greek yoghurt
1 large ripe banana, cut into chunks
1 large egg
1 tsp vanilla extract
120g/scant 2⁄3 cup light brown sugar
220g/12⁄3 cups plain (all-purpose) flour
50g/1⁄2 cup rolled oats
1 tsp baking powder
1⁄2 tsp bicarbonate of soda (baking soda)
1⁄2 tsp salt
65g/1⁄2 cup blueberries
75g/21⁄2oz medjool dates, pitted and chopped

For the topping:
2 tbsp light brown sugar
50g/2⁄3 cup flaked (slivered) almonds
2 tbsp seeds, such as sesame, poppy, pumpkin or sunflower

1.

Preheat the oven to 160°C/325°F/gas mark 3. Line a muffin tray (or trays) with muffin cases or squares of baking parchment.

2.

Put the almond butter, yoghurt, banana, egg, vanilla and sugar into the bowl of a stand mixer and beat well until the mixture forms a batter.

3.

Stir in the flour, oats, baking powder, bicarbonate of soda and salt until just combined.

4.

Stir in the blueberries and dates, using a wooden spoon. Spoon the batter into the muffin cases to about three-quarters full. Sprinkle each muffin with the light brown sugar, flaked (slivered) almonds and seeds.

5.

Bake for 20–25 minutes until cooked, then leave to cool in the tray/s on a wire rack. Store in an airtight container.

SHOW MORE
SHOW LESS

While we always lean towards eggs in the morning, nothing beats the first bite into a freshly baked warm muffin, and these blueberry breakfast muffins from the Pip and Nut cookbook are particularly satisfying.

Founder Pippa Murray says to “make a batch of these muffins on a Sunday afternoon and your future self will be thanking you all week as you happily unwrap your muffin and enjoy with a nice cup of tea.”

Muffins? Tea? What more could you want at breakfast?

If you love the sound of this recipe why not enter our competition to win the cookbook for yourself.

Blueberry Breakfast Muffin Recipe:

1.

Preheat the oven to 160°C/325°F/gas mark 3. Line a muffin tray (or trays) with muffin cases or squares of baking parchment.

2.

Put the almond butter, yoghurt, banana, egg, vanilla and sugar into the bowl of a stand mixer and beat well until the mixture forms a batter.

3.

Stir in the flour, oats, baking powder, bicarbonate of soda and salt until just combined.

4.

Stir in the blueberries and dates, using a wooden spoon. Spoon the batter into the muffin cases to about three-quarters full. Sprinkle each muffin with the light brown sugar, flaked (slivered) almonds and seeds.

5.

Bake for 20–25 minutes until cooked, then leave to cool in the tray/s on a wire rack. Store in an airtight container.

SHOW MORE
SHOW LESS
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Khoollect team

The Khoollect team is small but perfectly formed. We're a diverse and interesting bunch, located in ...

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WRITTEN BY:
Khoollect team

The Khoollect team is small but perfectly formed. We're a diverse and interesting bunch, located in ...

READ MORE BY Khoollect team

You decide

Your dream holiday destination

View Results

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Profile Photo
WRITTEN BY:
Khoollect team

The Khoollect team is small but perfectly formed. We're a diverse and interesting bunch, located in ...

READ MORE BY Khoollect team

You decide

Your dream holiday destination

View Results

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comments
Leave A Comment

Racquel Todor 11 months ago

Ohhhh, I want to make these so badly. For a long time I’ve been looking for a hearty breakfast muffin like this!

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Rachel Khoo 11 months ago

Thanks, Racquel. Do let us know if you do make them (you can tag us on social media).

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