These healthy muffins are good for an on-the-run breakfast.
Ingredients
For the anzac blueberry muffins
- 1 cup fresh or frozen blueberries
- 1 cup brown sugar
- 1 cup flour
- ½ cup wholemeal flour
- ½ cup rolled oats
- ½ cup desiccated coconut
- 2 teaspoons baking powder
- 2 eggs
- 1 cup milk
- ¼ cup golden syrup
- 60g butter — melted
- ½ teaspoon baking soda
Method
For the anzac blueberry muffins
- Preheat the oven to 190°C (170°C fan bake). Spray a 12-count muffin pan with baking spray.
- Combine the blueberries, sugar, flour, wholemeal flour, rolled oats, coconut and baking powder in a large bowl.
- Whisk the eggs in a second bowl. Add the milk, golden syrup, butter and baking soda and whisk to combine.
- Fold the wet ingredients into the dry ingredients and mix gently until just combined.
- Divide between the prepared muffin cups.
- Bake for 12–15 minutes or until golden and cooked through.