Blueberry Muffins for Breakfast

We bought the oven as a newly married couple with many plans of baking recipes in our minds, but in actual fact it stayed idle expect for that occasional chocolate muffin baking off and on. Most of the time my oven works more as a microwave heating up food than a convection but not now! Times and Tide have changed...for the better I must say.

Motherhood brings a lot of joy, hardwork and new explorations. I have been using the oven to make pies, pasta and muffins for my little bub on weekends. So the beep beep pre heating signal goes off more often now compared to 2 years ago.

It is amazing how this little human  brings changes to our lives. When we had all the time, baking was something that we saw as...hmmm I would say rare. Well this blog is all about Blueberry Muffins and how yummy they actual are. From the main picture above you roughy have an idea how my little girl took liking to it immediately. The shot was taken right after the muffins came out fresh from the oven.

Here you see her picking her melted blueberries and enjoying every bit of it. It was a magical food that got her so focused and seated without moving. It was actually pretty hilarious to see her finally sitting so still enjoying her food. Well mummy was brimming with satisfaction seeing her little girl enjoying her home baked muffins. So good things must be shared and here is the recipe that I am sure will be a hit among your little ones

There are two parts to it, the wet bowl and dry bowl. Let me start with the dry bowl. It is really very simple and can be done under 20mins excluding baking time.


Dry Bowl
35g of baby oatmeal
85g of unbleached flour
Half tsp of baking powder
Half tsp of Soda Bicarbonate
1 tsp of Ginger powder
1 tsp of Cinnamon powder
1 tsp of Salt

Wet Bowl
1 ripe banana
4 tsb of Maple Syrup
1 egg
30g of melted butter
2 tsb of brown sugar
2 tsb of Vanilla Essence

Mix the ingredients of the wet bowl with the dry until all is even and then fold in the blue berries. Preheat the oven to 180C and bake for 14 minutes. (Optionally you can throw in oranges and apple cuts as well).

The muffins kept well over the weekends refrigerated and made a great outing snack as well. I served this for breakfast  on Sunday morning with yogurt and oranges. Must say it was the best brekkie ever for her.  Happy baking mummies