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Blueberry muffins

Oat Drink is so good to use in muffin and other cake recipes. You can use a straight swop between cows milk and Oat Drink without adjusting the quantity at all. Frozen blueberries are a great standby to keep in the freezer to use in cakes, pancakes and puddings.

Makes 12 muffins


300 g / 11 oz self raising plain flour

1 tsp baking powder

225 g / 8 oz caster sugar

120 ml / 4 fl oz sunflower oil or other mild tasting oil

2 eggs, lightly beaten

150 ml Oat Drink

1 tsp good quality vanilla essence

250g frozen blueberries


Preheat the oven to 200C/Gas 6. You will need a muffin tray lined with paper cases.

Sift the self raising flour and baking powder, add the caster sugar and mix well. In a separate bowl whisk together the oil, eggs, Oat Drink and vanilla essence. Pour the whisked oil and egg mixture into the dry mixture and stir. You do not need to over mix the cake batter as it should be quite rough looking. Fold in the blueberries. Divide the mixture between 12 muffin cases and cook in the oven for 20 minutes. The muffins are cooked when a skewer inserted into the centre of the muffin comes out clean.