ReceptnaptárMuffinki jagodowe owsiane (blueberry oat muffins)
The Polish word jagoda means bilberry, the wild blueberry picked in Polish forests in summer that goes into countless cakes. These snack-time muffins are made with oat flour, banana and yoghurt, so they stay moist and are sweet enough with just a little honey. They also freeze well, so it is worth baking a larger batch.
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Ingredients
Method
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- Preheat the oven to 180 °C and line a muffin tin.
- Mix the bananas with the eggs, yogurt, honey and oil.
- Add the oat flour, baking powder and baking soda, and mix just until combined.
- Fold in the blueberries, fill the tin, and bake for 20-22 minutes.
- They keep in a tin for 3 days, or frozen for 1 month.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Mix the batter only until the flour disappears. Overmixing makes the muffins dense and chewy.
- The baking powder and bicarbonate of soda start working as soon as they meet the yoghurt, so put the finished batter straight in the oven. In a fan oven, bake at 160 °C.
- If you use frozen blueberries, don't thaw them first, and toss them in a spoonful of oat flour so they don't turn the batter purple.
Frequently asked questions
How long do they keep, and can they be frozen?
They keep for 3 days in a sealed container and for 1 month in the freezer. They thaw in 1 hour at room temperature.
Is the recipe gluten-free?
Only if you use oat flour labelled gluten-free, because ordinary oat flour may be contaminated with wheat.
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