Lemon & Blueberry Breakfast Muffins

These breakfast muffins are the perfect way to provide a healthy, balanced breakfast on the go! Bake and then pop in an airtight container ready for the next couple of days…you can even freeze!

Ingredients

• -3/4 cup (187ml) vegetable oil

• 2 medium eggs, whisked

• 1 cup (125ml) Greek yoghurt

• 1/2 cup (125ml) maple syrup or fruit puree

• 1 teaspoon vanilla bean paste or extract

• 2 cups (250g) wholemeal spelt flour

• 2 teaspoons baking powder

• 1/2 cup (45g) oats

• 1 cup (175g) fresh or frozen blueberries

• 4 tablespoons lemon curd

• 1/4 cup (30g) granola to sprinkle on top (optional but may not be suitable is baby is under 12 months if it contains honey)

Method

1. Preheat the oven to 180°C and grease or line a 12 hole muffin tray with cases
2. In a large bowl, mix together the oil, eggs, yoghurt, syrup and vanilla
3. Sift the flour and baking powder into the mixture – whisk to combine
4. Gently fold the oats, blueberries and lemon curd into the mixture
5. Divide the mixture evenly between the muffin cases and sprinkle with granola, if desired
6. Bake your muffins in the oven for 20-25 minutes, or until golden brown and a knife comes out clean from the centre to show that they are cooked through
7. Serve once cooled