Blueberry-muffins

Blueberry oat muffins

Porridge oats give these soft, fluffy muffins a crunchy texture and crispy topping

By , 24 April 2018

(45 votes)

Blueberry oat muffins
  • 35 Mins

  • Serves: 12

  • Price: 20p per serving

Nutritional Info
Each 82g serving contains
  • Energy

    1036KJ

    248KCAL

    12%
  • Fat

    10.7g

    med

    15%
  • Saturates

    2.4g

    med

    12%
  • Sugars

    13.8g

    med

    15%
  • Salt

    0.24g

    low

    4%
of your reference intake.
Typical energy values per 100g: 1264kJ/302kcal.
Ingredients
  • 225g self-raising flour
  • 120ml sunflower oil
  • 2 eggs, beaten
  • 150g light brown sugar
  • 200g Asda Full Fat Greek Style Yogurt
  • 75g Asda Scottish Porridge Oats
  • 125g blueberries
Method
  • Preheat the oven to 220C/200C Fan/Gas 7 and fill a muffin tray with 12 paper cases.

  • Gently mix together the flour, oil, eggs and 125g of the brown sugar until just combined.

  • Fold in the yogurt, 60g of the porridge oats and the blueberries and mix well.

  • Divide between the muffin cases and sprinkle with the remaining brown sugar and oats.

  • Bake on the middle shelf of the oven for 15-18 mins until golden, risen and a skewer comes out cleanly when inserted in the middle of the cakes. Serve warm or cool on a wire rack.