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Blueberry and oat muffins

These blueberry and oat muffins are gluten-free and dairy-free but if you don’t have any issues with glute/dairy, use normal oats, flour and yoghurt. The muffins are super easy to make, yummy and not too sweet. Perfect for summer parties, picnic, afternoon teas etc
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 3 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • For the sauce:
  • 150 g blueberries
  • 3 Tbsp muscovado sugar
  • Juice of ½ lemon
  • 1 tsp vanilla extract
  • For the muffins:
  • 2 eggs
  • ½ cup muscovado sugar
  • ⅓ cup melted margarin or sunflower oil
  • 1 cup oat yogurt
  • 1 cup gluten-free oat
  • 1 .5 cup gluten -free elf-raising flour
  • 1 tsp baking powder

Method
 

  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.