About this recipe:This is a dairy free blueberry muffin recipe that benefits from the addition of oats and orange juice. Super easy to make and unbelievably good. You can use frozen blueberries in place of fresh if they're not in season.
50g porridge oats
125ml orange juice
200g plain flour
100g caster sugar
1 1/4 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon bicarbonate of soda
120ml vegetable oil
1 egg, beaten
150g fresh blueberries
2 teaspoons sugar
1/4 teaspoon ground cinnamon
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Method Prep:25min › Cook:20min › Ready in:45min
Preheat oven to 200 C / Gas 6. Lightly grease a 12 cup muffin tin. In a small bowl, mix the oats and orange juice together. Set aside.
In a medium bowl, mix flour, 100g sugar, baking powder, salt and bicarb. Thoroughly blend in the oil and egg. Stir in the oat mixture, and fold in blueberries. Spoon mixture into the prepared muffin tin.
Mix 2 teaspoons sugar and cinnamon in a small bowl, and sprinkle evenly over the tops of the muffins.
Bake 18 to 20 minutes in the preheated oven, or until a knife inserted in the centre of a muffin comes out clean.
Mr 12 just declared these the Best Muffins Ever! Really tasty, even though I had to tweak the ingredients a bit just to fit in with what I had in. I can happily report they worked just fine with self-raising flour (omitting the baking powder), frozen blueberries & J2O instead of proper orange juice. - 16 Apr 2016