Dessert | Snacks

Very Oaty Blueberry Muffins

I'm a little bit obsessed with blueberries in the summertime and this recipe came about due to a surplus of almost overripe fruit. If it's the middle of winter for you, frozen blueberries will work just as well. I hope you enjoy these not-too-sweet and dairy-free treats!

prep time
cooking time
Recipe by Christie Connelly


vegetable oil spray

250g (1.5 cups) plain flour

100g (1 cup) rolled oats

110g (1/2 cup) brown sugar, firmly packed

2 teaspoons baking powder

80ml (1/3 cup) coconut oil

1 egg

250ml (1 cup) Vitasoy Oat Milk

230g (1.5 cups) blueberries, fresh or frozen


  1. Heat the oven to 180C and spray a 12 hole muffin tin with vegetable oil.
  2. Place the flour, oats, sugar and baking powder into a large bowl. Mix until well combined.
  3. In a separate bowl, whisk together the egg and oat milk. Mix the wet ingredients into the dry ingredients. Gently stir in the blueberries.
  4. Divide the mixture evenly between the 12 muffin holes and bake for 30-35 minutes or until a skewer inserted into the centre comes out clean. Allow to cool slightly before serving warm or at room temperature.