Very Berry Oatmeal Breakfast Muffins


Muffins: Fast & Fantastic is one of the first baking books I remember buying.  It's a stalwart on Amazon, with deservedly glowing reviews. Most of the recipes have the same basic mix.  The beauty of the book for the novice baker, is realising that once you master and memorise the core recipe, you can throw pretty much anything you fancy into the bowl.



Speaking of stalwarts, as I have a wonderful little condition called Oral Allergy Syndrome, a great deal of fruits are out of bounds for me. Apples and pears bring on the most severe OAS symptoms, although I have no-one to blame but myself for this sorry state of affairs.

My first OAS attack was triggered when I gorged (and I mean, GORGED) myself on fruit salad at Brownie camp. Twelve bowlfuls and twenty minutes later, my face was akin to a puffer fish, my throat felt like someone was throwing lit matches into my mouth and I could hardly feel my tongue.

So the range of fruits I'm left with is a little bit limited.

Happily, Brownie Camp fruit salad didn't include anything related to the berry family. So when the UK isn't in the first flush of gooseberry and rhubarb season, blueberries, raspberries and blackberries come to live in the bottom left drawer of my fridge. Quite often, they die there as well, because my fridge filing system is terrible. But the ones that make it out alive, get to go into my porridge, granola, jelly, clafoutis and muffins.


These muffins have been built up from the basic Fast & Fantastic recipe. Oats add a healthy bit of bulk and taste good. If you want to make these more nutritious, you could add some seeds, or substitute 60g of the flour for either wheat bran or wholemeal flour. Equally, you can dirty them up by throwing in chocolate chunks, or put some mascarpone frosting into the fray.

I'm sending this recipe over to Nayna at Simply Food, who is this month's host for Breakfast Club

And also to Lisa's Sweets for a Saturday challenge, where there are all sorts of summery sweet things to be drooled over (my favourite so far, is the strawberry shortbread trifle).

Very Berry Oatmeal Breakfast Muffins
adapted from 'Muffins: Fast & Fantastic' by Susan Reimer

Makes 12

200g plain flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
75g rolled oats
150ml plain yoghurt
1 teaspoon bicarbonate of soda
1 egg, beaten
110-140g light brown sugar
90ml buttermilk (make your own buttermilk by mixing 85ml milk and 1 tsp lemon juice, allow to stand for 5 minutes, then use)
90ml vegetable oil or melted, unsalted butter
140g berries of your choice, coarsely chopped

Preheat the oven to 190C/170C for fan-assisted and prepare the muffin cases and tins.

In a large bowl, sift together the salt, baking powder and flour.

Immediately before baking, stir together the oats, yoghurt and bicarbonate of soda. Add the beaten egg, sugar, buttermilk and oil/butter. Stir well.

Pour the wet mixture into the dry. Stir just until the ingredients are combined and no dry flour is visible. Gently fold in the berries.

Spoon immediately into the muffin cases. Do not let the mixture stand, or the oats will turn the batter grey. The batter should fill about 80% of the case. Bake for 20-25 minutes, until the tops are lightly browned and spring back when pressed gently.

Best eaten on the day of baking, but they will keep for up to 3 days in an airtight tin.
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