Oat Blueberry Muffins

    (390)
    25 min

    A moist and tender blueberry muffin made with oats and flour. These are lower in fat, too. They last long, but you can also freeze them.


    415 people made this

    Ingredients
    Serves: 12 

    • 100g porridge oats
    • 125g plain flour
    • 5 tablespoons caster sugar
    • 1 tablespoon baking powder
    • 1/2 teaspoon salt
    • 250ml milk
    • 1 egg
    • 4 tablespoons vegetable oil
    • 150g blueberries, rinsed and drained

    Method
    Prep:5min  ›  Cook:20min  ›  Ready in:25min 

    1. Combine oats, flour, sugar, baking powder and salt. Mix in milk, egg, and oil; mix just until dry ingredients are moistened. Fold in blueberries. Fill greased muffin cups 2/3 full.
    2. Bake at 220 C / Gas 7 for 20 to 25 minutes.

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    Reviews & ratings
    Average global rating:
    (390)

    Reviews in English (338)

    SharonD
    by
    2

    The whole family loved these but I did add some vanilla and reduce the milk to 200ml as did others. I also added some cranberries for added goodness and used coconut oil instead of the veg oil; the recipe is definitely a keeper, thank you Sue x  -  27 Nov 2014

    loucd2b
    by
    2

    Loved it although I made a couple of tweaks based on other reviews. I used 6 tbsp of sugar, 200ml of milk and added 1 tsp of vanilla (but I like things sweet). Muffins were lovely and moist and tasted delicious.  -  09 Aug 2014

    by
    1

    The mixture didn't quite work, too wet...they didn't rise as much as expected and were a little too wet inside. They still tasted good though, will have to tweak it a bit next time!  -  16 May 2014

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