blueberry muffins
I've worked in schools for years and often hear from students that they struggle to find time for breakfast or lunch. These easy muffins are the perfect solution! Make a batch with your teen over the weekend for a quick, on-the-go breakfast or snack. For more recipes like this, download our teen lunchbox eBook, packed with ideas to keep your teen energised in 2025.
recipe (makes 12)
ingredients
1.5 cups almond meal
1 cup wholemeal flour
1 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1 pinch salt
Zest of ½ orange
Juice of ½ orange
3 eggs
¼ cup light olive oil
¼ cup maple syrup
1 tsp vanilla extract
1 cup frozen blueberries
method
1. Preheat oven to 180C.
2. Place patty pans in the muffin tray.
3. Pour your blueberries into a small bowl and add a tablespoon of the wholemeal flour to it (this is to ensure the blueberries don’t sink to the bottom of the muffin). Set aside.
4. In a large bowl mix together the almond meal, remaining wholemeal flour, baking powder,
baking soda, cinnamon, salt and orange zest. Set aside.
5. Beat the eggs, olive oil, maple syrup, orange juice and vanilla until well combined.
6. Add the wet mixture into the large bowl and mixed until combined.
7. Fold in the blueberries.
8. Spoon the mixture evenly into the 12 patty pans.
9. Bake for 15-20 minutes or until a skewer inserted into the centre comes out clean.
tip
Store in an airtight container for 5 days or you can freeze them and reheat them when you’re ready for them.
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