- Prep time
- 20 minutes
- Cooking time
- 25 minutes
- Serves 12
- Deliciously moist muffins made using our Wild Blueberry Jam, perfect for a special breakfast treat.
- 125g plain flour
- 75g wholemeal flour
- 200g rolled oats, plus extra for topping
- 75g brown sugar
- 3tsp baking powder
- 1tsp cinnamon
- 1tsp salt
- 3tbsp Wild Blueberry Whole Fruit Jam
- 2 bananas, mashed
- 2 large free range eggs, separated
- 3tbsp sunflower oil
- 250ml milk
- 125g blueberries
Heat oven to 200°C/fan 180°C/gas 6.
In a large mixing bowl, add the plain flour, wholemeal flour, rolled oats, brown sugar, baking powder, cinnamon and salt. Stir together to create an even mix.
Create a well in the centre of the mix and add the mashed bananas, egg yolks, milk and sunflower oil. Gently mix together until a wet batter forms.
In a separate bowl whisk the egg whites until soft peaks form.
Fold the egg whites gently into the batter along with the blueberries and Wild Blueberry Whole Fruit Jam until everything is mixed through evenly.
Line the muffin tin with 12 paper cases and divide the mixture evenly, sprinkling a generous helping of oats on top and place in the oven for 25 minutes until risen and golden brown on top.
Enjoy warm or store for up to 4 to 5 days in a sealed container.