These muffins are moist and filled with juicy blueberries, perfect as a healthy snack. Make a batch, freeze, and take one out when you want a bite to eat.
Blueberry Oat Muffins (makes 12)
Adapted from From The Kitchen
1 1/2 cup self raising flour
1 cup oats, whizzed in food processor to a flour
1 tsp baking powder
3/4 cup sugar
1 cup blueberries (frozen is fine)
1/2 cup oil
1 1/4 cups buttermilk (or 50:50 milk:yoghurt)
Preheat oven to 180C and line a 12 hole muffin tin with liners.
Mix flour, oats, baking powder and caster sugar. Stir through blueberries. Whisk oil, egg and buttermilk together, add to flour mix and fold wet mix into dry.
Divide evenly amongst the holes and bake for 15-20 minutes.