I have always insisted that my children have breakfast before going to school but as a mum to three teens now I have to face the fact that teenagers stay in bed until the last possible minute (ie 10 minutes before their bus is due) This is not conducive to leaving time for cereal or yoghurt. Although I always make sure there is something they can grab from me as they fly out of the door I am keen to give them something different that is packed full of vitamins and minerals and will keep them full all morning.

Welcome to the oatmeal muffin…which can be adapted and changed to taste very different depending on the ingredients. Just as with soup you can get inventive with muffins and throw in what you have in the cupboard but I have tried to make this one fairly nutritious.

Oats release their energy slowly so keep you full for longer, they are a good source of fibre and help lower cholesterol among many other health benefits.
Blueberries are a well known super food packed full vitamins and antioxidants, and although I used dried ones in this recipe dried blueberries are much higher in antioxidants than fresh ones. However if I’d had fresh blueberries I would have used those. It’s a good idea to keep some dried ones in the cupboard though for baking emergencies.
Finally sunflower seeds are high in vitamin E, magnesium and selenium. All have significant benefits to health.


  • 250ml buttermilk *
  • 90g oatmeal
  • 125 g melted butter, cooled slightly
  • 125g self raising flour
  • 50g dark brown sugar
  • 1 large egg
  • 1 medium dessert apple such as a Granny Smith peeled and coarsely grated
  • 100g dried or fresh blueberries
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon baking powder
  • 1/2 teaspoon bicarbonate of soda
  • 1/4 teaspoon salt
  • 12g sunflower seeds

  1. Preheat the oven to 180â€ĒC
  2. Put the buttermilk and oats in a bowl and leave to stand for at least 15 minutes or up to an hour
  3. Add the egg to the oat mixture along with the sugar and mix to combine well
  4. Stir in the melted butter
  5. Sift all the remaining ingredients, except the sunflower seeds, apple and blueberries, into the mixture and fold very gently.
  6. Add the apple and blueberries and mix gently
  7. Spoon the mixture into a muffin tin with liners
  8. Sprinkle sunflower seeds onto the mixture
  9. Bake for approximately 15 minutes until golden and firm
  10. Leave the muffins to cool for ten minutes in the tin before removing

Makes 12

These can be frozen.

*To make buttermilk add 1 tbsp of either white vinegar or lemon juice to 250ml of milk, stir and leave to stand for 5 minutes

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7 thoughts on “Filling breakfast muffins

  1. They look delicious, we are muffin lovers

    Posted on January 25, 2012 at 2:49 pm
    1. Thank you, we can’t get enough of them. 🙂

      Posted on January 30, 2012 at 9:24 pm
  2. I plan to make these as soon as I can get together all the ingredients, they sounds so healthy and delicious 🙂

    Posted on January 23, 2012 at 8:38 pm
    1. Very easy and they have been a big hit. BTW, I did look into the print recipe thing…I can’t find anything that I can understand how to do but I’m still looking. xx

      Posted on January 24, 2012 at 3:17 pm
  3. These look great, will give them a go. x

    Posted on January 23, 2012 at 11:10 am
    1. Thank you…we are on our second batch. They have been a real hit! 🙂 x

      Posted on January 24, 2012 at 3:13 pm