Oat and blueberry muffins

    Oat and blueberry muffins


    220 people made this

    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.

    Serves: 12 

    • 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

    Prep:25min  ›  Cook:20min  ›  Ready in:45min 

    1. 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.
    2. 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.
    3. Mix 2 teaspoons sugar and cinnamon in a small bowl, and sprinkle evenly over the tops of the muffins.
    4. Bake 18 to 20 minutes in the preheated oven, or until a knife inserted in the centre of a muffin comes out clean.

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    Reviews (1)


    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

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