Fresh from the oven, these berrylicious muffins are packed with nutritious ingredients – perfect to bring on your beach picnic, to take on a hike and enjoy at the top of a mountain or to simply enjoy with your 3pm cup of tea!
Preparation Time – 10 minutes
Cooking Time – 20 – 25 minutes
Servings – 9 muffins
Ingredients

100g oats, jumbo for more chew

30g Chia Bia whole chia seeds

20g Chia Bia milled chia seeds

120g soft brown sugar

120g plain flour

1 tsp baking powder

½ tsp baking soda

1 tsp cinnamon

1 large egg

200g plain greek yogurt

60ml milk

80ml light tasting olive oil 

120g fresh blueberries

 

Directions
  1. Preheat your oven to 180C (350F).
  2. Line a muffin tray with muffin liners.
  3. Whisk together the oats, chia seeds, milled and whole, soft brown sugar, plain flour, baking powder, soda and cinnamon in a large bowl. Ensure there are minimal lumps!
  4. Whisk together the egg, yogurt, milk and oil in a large jug. Pour the wet ingredients into the dry ingredients and mix with a spatula or spoon to combine.
  5. Fold the blueberries into the mixture.
  6. Place the mixture into the prepared muffin liners in the tray; I had deep liners and filled them about ¾ of the way!
  7. Bake in the preheated oven for 20 – 25 minutes; until a toothpick inserted comes out clean. Leave to cool in the tray for 10 minutes and then transfer to a wire rack to cool fully. Store in a sealed container on top of paper towels and with a paper towel on top for up to three days out of direct sunlight.