Blueberry and oat muffins


200g plain flour

50g oats plus 1 x 15ml spoon

2 x 5ml spoon baking powder

150g light muscovado sugar

1 medium egg, beaten

284ml carton buttermilk

60ml vegetable oil

125g blueberries


Muffin tray, paper cases, 2 x bowls, spoon, cooling rack.


  1. Preheat the oven to 180oC, Gas Mark 4. Place 12 paper cases in a muffin tray.
  2. Mix together the flour, oats, baking powder and sugar in a large bowl.
  3. In a separate bowl mix together the egg, buttermilk and oil and stir into the flour until combined, then stir in the blueberries.
  4. Spoon mixture into the paper cases and sprinkle over the remaining 1 tbsp oats. Bake for 25-30 minutes until golden.

Top tips:

Ideal for freezing.


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Food skills:

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Mix, Stir & Combine
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Portion / Divide
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Decorate & Garnish
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