Recipe: Blueberry Breakfast Muffin
***Rachel Khoo would like to thank all the inspiring people who helped make the Khoollect studio a hive of creativity. Although the Khoollect studio’s doors have now closed, you can keep up with Rachel’s newest adventures on RachelKhoo.com and on Rachel’s Instagram and Facebook pages – and, continue to enjoy the Khoollect website’s stories and recipes, which will remain available.***
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:
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.
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.
Stir in the flour, oats, baking powder, bicarbonate of soda and salt until just combined.
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.
Bake for 20–25 minutes until cooked, then leave to cool in the tray/s on a wire rack. Store in an airtight container.
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.
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.
Stir in the flour, oats, baking powder, bicarbonate of soda and salt until just combined.
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.
Bake for 20–25 minutes until cooked, then leave to cool in the tray/s on a wire rack. Store in an airtight container.
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:
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.
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.
Stir in the flour, oats, baking powder, bicarbonate of soda and salt until just combined.
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.
Bake for 20–25 minutes until cooked, then leave to cool in the tray/s on a wire rack. Store in an airtight container.
Ohhhh, I want to make these so badly. For a long time I’ve been looking for a hearty breakfast muffin like this!
Thanks, Racquel. Do let us know if you do make them (you can tag us on social media).