Teatime Muffins
Delightful teatime muffins featuring blueberries and oats, offering a moist, flavorful treat perfect for breakfast or snack time, suitable for all ages and occasions.
Ingredients
Instructions
- Preheat the oven and grease muffin pans or line with paper muffin cups.
- In a large bowl, combine all-purpose flour, rolled oats, baking powder, baking soda, and salt.
- In a separate bowl, beat the egg and then add milk, brown sugar, cooking oil, and vanilla, mixing well.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Gently fold in the blueberries.
- Fill the muffin cups half full with batter.
- Bake in the preheated oven for approximately 20 minutes or until a toothpick inserted into the center comes out clean.
- Remove muffins from the oven and let cool slightly before serving.
Tips & Substitutions
For a healthier twist, you can substitute half of the all-purpose flour with whole wheat flour or almond flour. If you don't have rolled oats, quick oats can work in a pinch, but the texture may vary slightly. Additionally, feel free to replace blueberries with other fruits like raspberries or chopped apples for a different flavor profile.
Serving Suggestions
These Teatime Muffins are perfect served warm with a pat of butter or a drizzle of honey. Pair them with a cup of tea or coffee for a delightful afternoon snack. They can also be a wonderful addition to a breakfast spread alongside fresh fruit or yogurt. For a unique dessert option, try serving them with a scoop of Midnight Shift Ice Cream.
Storage & Reheating
Store leftover muffins in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a resealable bag for up to 3 months. To reheat, simply microwave for 15-20 seconds, or warm in the oven at 350°F for about 5-10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Teatime Muffins contains roughly 116 calories, with 1g protein, 15g carbohydrates, and 6g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these muffins vegan?
Yes, you can easily make these muffins vegan by substituting the egg with a flax egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water) and using a non-dairy milk like almond or soy. Make sure to use a vegetable oil that is free from animal products as well.
What can I use instead of brown sugar?
If you don't have brown sugar, you can use white sugar with a tablespoon of molasses for a similar flavor and moisture. Alternatively, coconut sugar or maple syrup can also work, but you may need to adjust the liquid ingredients slightly when using liquids.
How can I enhance the flavor of these muffins?
To enhance the flavor, consider adding spices like cinnamon or nutmeg to the dry ingredients. You can also mix in chopped nuts or a handful of chocolate chips for added texture and richness. A sprinkle of lemon zest can brighten the flavors as well.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).