Blueberry oat muffins
- 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
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.