Buttermilk, Chia and Blackberry Muffins

  • Clock Icon Prep 20 mins Cooking 20 mins
  • Dinner Icon Makes 12

Super easy, good for you and really delicious, these muffins are a no-brainer. Make extra and freeze them individually for school lunches. Swap the strawberries with chopped rhubarb, stone fruit or apples.

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Ingredients

  • 1 ¼ cups The Healthy Baker Plain Flour
  • ½ cup almond meal
  • 1 ½ teaspoon baking powder
  • ¼ cup firmly packed brown sugar
  • ½ cup caster sugar
  • 1 egg
  • ¾ cup auzure Canola Oil
  • ¾ cup buttermilk
  • 1 teaspoon vanilla extract
  • 2 tablespoon chia seeds (optional)
  • 1 cup blackberries
  • 1 peach, roughly chopped

Instructions

1

Preheat oven to 200C and line a 12-hole muffin tin with paper cases.

2

Mix together the dry ingredients in one bowl and whisk together the wet ones in a separate one.

3

Gently fold the two until just combined (take care not to over-mix) then fold through the chia seeds, blackberries and peach pieces.

4

Spoon into prepared tin and bake for 20 minutes or until muffins are golden on top and firm to touch.

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The Healthy Baker flours are milled from premium 100 per cent GMO-free Australian wheat that has been carefully selected, triple-sifted and unbleached.

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