Oat Blueberry Muffins

    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.

    579 people made this

    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

    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 in English (362)


    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


    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


    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