Oat & Blueberry Muffins

📝 Ingredients

• 120 g wholemeal flour
• 80 g rolled oats
• 60 g brown sugar
• 1 tsp baking powder
• ½ tsp baking soda
• 1 pinch of salt
• 1 tsp cinnamon
• 2 eggs
• 120 ml milk
• 80 g Greek yogurt
• 4 tbsp neutral oil
• 150 g fresh or frozen blueberries
• 1 tsp vanilla extract

🍴 Utensils

• Two bowls
• 12-cup muffin tin
• Paper cases
• Spatula

📖 Steps

1. Preheat the oven to 190 °C. Place the paper cases in the muffin tin.
2. In the large bowl, mix the flour, rolled oats, sugar, baking powder, baking soda, salt and cinnamon. Make a well in the centre.
3. In the second bowl, whisk the eggs, milk, yoghurt, oil and vanilla.
4. Pour the wet ingredients into the well of dry ingredients. Mix with the spatula until just combined — don't overmix! A muffin batter needs 10–12 strokes max, no more. Lumps are normal.
5. Gently fold in the blueberries with the spatula. If frozen, don't thaw them first — they'll keep their colour.
6. Divide the batter between the cases (¾ full). Sprinkle a few oats on top.
7. Bake for 18–22 min. Test with a toothpick — it should come out clean. Leave in the tin for 5 min, then cool on a wire rack.