I’m celebrating Mother’s Day with these blueberry oat muffins! I really can’t think of a better way to celebrate my mother than baking for the occasion! Thinking of my childhood I have very fond memories of my mother in her apron baking up sweet treats for us kids. I can still imagine the delicious scent of freshly baked muffins filling the house, and the floured countertops as evidence that “Mum was here.” In case you don’t know my mum is British (hence why I call herMum, not Mom), and her British blood meant that baked treats was considered its own food group in our household. Our childhood was like a family run bakery offering everything from scones to shortbreads, muffins, cakes, pies and crumbles. There was never an occasion that didn’t suffice a freshly baked dessert.
This made me incredibly popular as a kid, whose friends would give themselves invitations to play at mine, because “Aunty Janet serves afternoon tea with scones, jammy tarts, cupcakes, and crumble!” And as we got older it made me a very popular girlfriend too. Our sig-others leaving Sunday dinners each with a pie in hand. It was never an argument over what to do on Sunday evening, but more a request to call my mum and see if we could just “pop by.” It still seems to amaze me how she can whip together a dessert at the drop of a dime. The oven pinging to perfectly golden scones is expected just minutes of walking through the door. My mums baking has sort of become a point of pride when inviting friends over, and everyone wants a piece of the pie. “Can you make some scones for Christy, a crumble for Eric, and a pumpkin pie for Mitch?” Her warm nod of approval as she floats into the kitchen is as close to modern-day Marry Poppins as it gets. Her British accent as she searches the pantry for a spoonful of sugar makes us seriously question whether Julie Andrews is her real identity.
But I must confess that my mum’s incredible baking has been both my greatest fortune, and my biggest detriment. Because given that homemade short-bread was never on ration I never felt the need to learn to bake for myself. Driving back to Toronto every Sunday, warm crumble on my lap, is the epitome of being SPOILED! But please know that my nonchalant attitude towards weekly baked goods got its just deserved. After moving to France I learned that scones don’t grow on three-tiered cake stands; nope, they take whole lot of work and determination! And since the cost of shipping from Canada to France is much too expensive to maintain my old lifestyle I’ve had to learn to fend for myself.
Fortunately, it seems there there’s a little British DNA in these bones, and after the past year of many calls, e-mails, and a happily fed garbage can I’m finally confident in sharing baked treats worthy of a mother’s stamp of approval! So it’s a pleasure to share these delicious and beautiful blueberry oat muffins today. These oaty muffins are nothing short of appearing in Martha Stewart mag. A recipe that will have you grabbing for a sweet second and third. And not only are they drool worthy delicious, they are completely plant-based and healthy! These muffins are made with pure ingredients like large flake oats, maple syrup, and blueberries. That’s pretty much all that’s needed for these gems.
So needless to say I’ll be enjoying this recipe today; thinking of my mother and all the reasons I am thankful to her (including the years of freshly baked goods for no other reason than for love). Sadly, I won’t be seeing her until next month, so we’ll be celebrate the occasion together then. It will be a little delayed, but worth the wait nonetheless. And my plan is to serve these delicious blueberry oat muffins upon her arrival. Of course I know she too will have her own suitcase packed with baked goods that she always sneaks in when she comes to visit. It’s no wonder we are counting down the days to June 1. It seems that good things come to those who bake. 😉
Happy Mother’s Day!
Blueberry Oat Muffins
- Combine oats, chia and milk in a large bowl. Mix to combine, then cover and place in the fridge to soak overnight.
- Preheat oven to 350F/176C. Remove soaked oats from fridge and stir in maple syrup, melted coconut oil, vanilla, cinnamon, baking powder and salt. Mix to combine.
- Line or lightly coat muffin tin with oil. Scoop oaty mixture into muffin cups filling to be approx 2/3rds full. Top each with 1 tablespoon frozen blueberries.
- Place muffins in the oven to bake until golden and fluffy, approx. 25 to 30 minutes.
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