Instructions

1. Lightly beat the eggs with the sugar, then add the oil and yoghurt. Mix in the oats and rest while you’re making the blueberry sauce.
2. Put the blueberries in a small saucepan, add the sugar, lemon juice and vanilla. Bring to the boil, then cook until you get a thick, sticky sauce (almost jam-like). Turn off the heat and let it cool.
3. Preheat the oven to 180°C. Line a muffin-tin with paper case or put some silicon cases on a baking tray.
4. Add the flour and baking powder to the oat mixture, combine well. Spoon half of the batter into the muffin cases - they should be half full - then spoon some blueberry sauce on top, then cover with the remaining batter. If you want the muffins to be crunchy, top them with a pinch (or two) of muscovado sugar.
5. Bake the muffins in the middle of the oven for 20-25 minutes, until golden brown.
6. Remove the tin from the oven, let the muffins cool in the tin for 5 minutes, then transfer them to a cooling rack.