Berry Breakfast Muffins


If you find yourself constantly running out of the house every week day morning and getting into work in your mad rush to realise…. you didnt pick up breakfast!
Instead of going down to the local cafe and getting something packed with sugar and preservatives, prep these yummy little berry muffins instead.
So no morning will leave you super hungry or coming down from a sugar rush.
These little gems are packed with flavour that will leave you wanting more!

Makes Approx 8.

What You Need.
3 tsp Lemon Juice
2 tsp Vanilla Essence
1/4 cup Coconut Oil
1 cup Almond milk
                ( add in 1 tsp of Apple Cider Vinegar to  create “buttermilk” Almond Milk )
1 Egg, 1 Egg White
               ( use flaxseed egg option if you are vegan – click link at bottom of page)
1tsp salt
2 1/2 tsp Baking Powder
1 1/2 cups Brown Sugar
2 1/2 cup Wholemeal Flour

2 cups Blueberries (frozen or fresh!)

What You Do.
Preheat your oven to 180 Celsius.
Stir together the brown sugar and lemon juice in a small bowl.
Heat a small saucepan and add in 1 cup of blueberries, once warmed through add in 1 tsb of your sugar mixture.
Heat until your mixture comes to the boil and the berries breakdown. Set aside to cool.

In a large bowl mix together the flour, salt, baking powder and remaining sugar mixture.
Melt down coconut oil and stir through.
Pour in Vanilla essence and eggs.
Slowly fold through the remaining 1 cup of blueberries.
Scoop out the mixture into a greased muffin tin.
With a small spoon top your mixture with the cooled berry sauce.
Place in oven and bake for 20 to 30 minutes or until golden brown.

These treats are easy to freeze for the week and perfect for individual brekkys on the run!!

flaxseed egg link http://


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