blueberry breakfast muffins

It has been so lovely having Henry home for the holiday, and I am so bummed that our time is already up! After a lovely relaxing stay out at Waiheke with gorgeous, hot, sunny weather, cruisey days and swims in the sea we are back in town battling flies and traffic – back to reality.  Tomorrow at 6am we will be starting the 8-hour drive down to Wellington so that he can take more stuff from his room (sniff) to his new flat where he has set up a happy nest (room) with Josh and 4 lovely nursing students. Seeing as he and Josh are starting the year in a spectacularly healthy fashion, and have been menu planning like demons, I thought I should make a recipe for them that they can bake in advance, store in the freezer then grab for a healthy breakfast on-the-go. These muffins look naughty but are really a great snack with rice bran oil instead of butter and a good dose of oaty fibre as well as heaps of anti-oxidant rich blueberries. As I say farewell to Pog again, I am looking forward to the arrival home of Rich who has been sunning himself (not too much I hope) with Miss Lily and sleeping in a VW combi in Wanaka. Returning home Saturday with one perforated eardrum (cliff jumping into the sea – don’t ask) and a huge mound of washing. Motherhood eh? Gotta love it! 🙂

Wow, so much has happened since I originally posted this 2 1/2 years ago! To get up-to-date and hear about my new cookbook (!!!) head on over here 🙂

1 1/2 cups self raising flour

1 cup wholegrain oats, whizzed in food processor to a flour
1 tsp baking powder
3/4 cup caster sugar
1 1/3 cups blueberries (frozen is fine)
1/2 cup rice bran oil
1 egg
1 1/4 cups buttermilk or 50:50 milk:yoghurt
finely grated zest of 1 lemon

For topping:
2 tbsp lemon juice
1 tbsp caster sugar

Preheat oven to 180˚C (350˚F) and line a 6 hole Texas muffin tin or 12 hole regular muffin tin with baking paper. Bung flour, oats, baking powder and caster sugar in a food processor and whiz to combine. Plop into a big bowl and stir through blueberries.  Whisk oil, egg and buttermilk together, make a rough well in flour mix and fold wet mix into dry. Divide evenly amongst tin/s and bake for 25-30 minutes for big and 15-20 minutes for small. As soon as they come out of the oven drizzle with lemon juice and sprinkle with caster sugar.


  1. Sarah, These look so amazing! I have everything except the rice bran oil. What can I substitute for that? Do you make your own baking paper liners for the larger muffin pans?

  2. Hi! Thanks so much – you can easily choose any other oil suitable for baking like canola or sunflower oil. Yep re the baking paper liners – I just used the edge of the bench to tear the baking paper into big squares and poked them in the holes! 🙂

  3. The muffins look a-m-a-z-i-n-g!!!!! I don't have a food processor so can I substitute the oats for bran flakes or just use normal rolled oats that I use to make porridge (without blitzing them)?

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