Blueberry Muffins with Homemade Compote

Preheat the oven to 190°C.

Put the compote ingredients (50g blueberries, 2 tbsp water, and 2 tsp sugar) into a small saucepan on medium heat. Simmer and squish the blueberries into a sauce, then cook for about 10-15 minutes until thick but pourable. Once reached, put in the freezer to cool.

In a large mixing bowl, add 200g soya yoghurt, 100g caster sugar, and 80ml melted coconut oil, and mix well.

In another bowl, combine the dry ingredients: 150g flour, 50g oats, 1 tsp cinnamon, 1 tsp baking soda, and 1 tsp baking powder.

Prepare the flax egg if not already made, then add it to the wet mixture and stir.

Combine the wet and dry mixtures, stirring until just mixed.

Fold in the 50g blueberries and the cooled blueberry compote.

Spoon the batter into muffin tins.

Bake in the preheated oven for 20-25 minutes or until a toothpick inserted comes out clean.