Golden tops, juicy blueberries and a soft oat crumb make these muffins an easy addition to breakfast or an afternoon cup of tea. A short soak helps the oats soften without losing their texture.
Makes 12 muffins • Prep 15 minutes, plus 10 minutes soaking • Cook 22–26 minutes
Ingredients
- 100 g rolled oats, plus 2 tbsp for topping
- 250 ml milk
- 200 g plain flour
- 2 tsp baking powder
- ½ tsp bicarbonate of soda
- ½ tsp ground cinnamon
- ¼ tsp fine salt
- 110 g light brown sugar
- 2 large eggs
- 125 g plain Greek yoghurt
- 80 ml neutral oil
- 1 tsp vanilla extract
- 200 g blueberries, fresh or frozen
Method
- Heat the oven to 200°C conventional / 180°C fan-forced. Line a 12-hole standard muffin tin with paper cases. Combine the oats and milk in a bowl and leave for 10 minutes.
- Whisk the flour, baking powder, bicarbonate of soda, cinnamon, salt and sugar in a large bowl, breaking up any sugar lumps.
- Whisk the eggs, yoghurt, oil and vanilla into the soaked oats. Add to the dry ingredients and fold just until no dry flour remains. Gently fold through the blueberries; keep frozen berries frozen.
- Divide between the cases and scatter with the extra oats. Bake for 22–26 minutes until golden and a skewer inserted into a berry-free part comes out clean.
- Leave in the tin for 5 minutes, then transfer to a wire rack. Serve warm or allow to cool completely.
Kitchen notes
Avoid overmixing for a tender crumb. Freeze cooled muffins individually for an easy breakfast; thaw before warming gently.
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