Blueberry Muffins with Homemade Compote
Ingredients
- 200g soya yoghurt
- 100g caste sugar
- 80ml coconut oil, melted
- 150g flour
- 50 grams of oats
- 50g blueberries
- 1 flax egg
- 1 tsp cinnamon
- 1 tsp baking soda
- 1 tsp baking powder
Compote
- 50g blueberries
- 2 tbsp water
- 2 tsp sugar
Preparation
Preheat the oven to 190c.
Start making the compote by putting all the ingredients into a small saucepan on medium heat.
Leave to simmer and squish the blueberries into a sauce.
Cook for about 10-15 mins until thick but pourable.
Once this consistency is reached, put in the freezer to cool.
In a large mixing bowl, add yoghurt, sugar and coconut oil, give a good mix.
Add in the flax egg and mix some more and then add blueberries.
Combine dry ingredients and gently stir into wet mixture.
Line a muffin tray with muffin cases and fill each one a 1/3 of the way up.
Make little wells with a spoon and splodge some compote in.
Cover with more muffin batter.
Sprinkle some oats on top and bake in the oven for 18-20 mins until a toothpick comes out clean!
