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  • Writer's pictureLeanne Fullwood

Blueberry Oat Muffins

I am always hungry. Anyone that knows me will tell you that I never stop eating. I am guilty for buying expensive snack bars and having a stash of emergency rations in my drawer at work but these muffins are cheap and easy to make and keep for a few days in an airtight container.

One of these muffins mid-afternoon with a banana and a cuppa is my idea of heaven. Not only does this keep me going until dinner but it gives me a little power up to get me to the gym and have a solid workout or fuel me for the bike ride home.

Try to use small bits of fruit as they burst in the muffins when baked. Frozen raspberries can be crushed in half and larger blueberries may need chopping in half. I split the batter in two and did half blueberry (6 muffins) and half raspberry (6 muffins) so up to you which you prefer!

Blueberry Oat Muffins

Makes 12


240ml milk

80g whole rolled oats

160g plain flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

115g unsalted butter

120ml honey

1 large egg

1 teaspoon vanilla extract

170g fresh or frozen blueberries or raspberries (try use smaller ones or slice larger berries in half)


30g Oats

30g chopped pecans


1- Combine milk and oats in a bowl and leave to soak for 20-30 minutes. Melt the butter and leave to cool.

2- Preheat oven to 200*C. Line a muffin tray with paper cases.

3- Sift the flour, baking powder, baking soda, cinnamon, and salt together in a large bowl.

4- In a jug, mix the melted butter, honey, egg, and vanilla extract together.

5- Pour the egg and honey mixture into the dry ingredients stir a few times, then add the soaked oats (milk included, do not drain) and blueberries or raspberries.

6- Fold everything together gently just until combined.

7- Spoon the batter into the muffin cases, leaving about a cm from the top of the case.

8- Top with oats and chopped pecans.

9- Bake for 5 minutes at 200*C then, reduce the oven temperature to (175°C).

10- Bake for an additional 18-20 minutes or until a toothpick inserted in the center comes out clean.

11- Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to cool completely.

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