Ingredients:

  • 200 g Rolled Oats (Old-Fashioned, not instant)
  • 200 g Homemade Oat Flour
  • 100 g Granulated Sugar
  • 1 Tbsp Baking Powder
  • ½ tsp Fine Sea Salt
  • ½ tsp Ground Cinnamon (Optional)
  • 1 large Egg, room temperature
  • 240 ml Whole Milk (or buttermilk, room temperature)
  • 85 g Unsalted Butter, melted and slightly cooled (or neutral oil)
  • 1 tsp Vanilla Extract
  • 150 g Fresh or Frozen Blueberries

Instructions:

  1. Make the Oat Flour: Place the 200g of rolled oats into a high-speed blender or food processor. Blend on high speed for 30–60 seconds until a very fine, powdery Oat Flour forms. Stop and scrape down the sides halfway through.
  2. Sift and Measure: Sift the freshly made Oat Flour into a large bowl to ensure there are no large oat pieces remaining. Measure out the required 200g (1 ¾ cups) of flour.
  3. Preheat and Line: Preheat the oven to 200°C (400°F). Line the standard 12-cup muffin tin with paper cases.
  4. Prep the Blueberries: If using fresh blueberries, gently toss them with 1 teaspoon of the measured oat flour. This helps prevent them from sinking to the bottom of the batter.
  5. Combine Dry Ingredients: Into the bowl with the measured oat flour, whisk together the sugar, baking powder, salt, and cinnamon (if using). Ensure the leavening agent is evenly distributed.
  6. Combine Wet Ingredients: In a separate medium bowl, whisk the egg, milk, melted butter (or oil), and vanilla extract until they are smooth and emulsified.
  7. Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Using a rubber spatula, gently fold the mixture until just combined. Stop immediately once the flour streaks disappear. The batter should still be lumpy.
  8. Fold in Blueberries: Gently fold in the prepared blueberries, mixing only 2 or 3 times to distribute them evenly without bursting them.
  9. Fill the Liners: Divide the batter evenly among the 12 muffin cases, filling each about three-quarters full.
  10. Bake: Place the tin in the preheated oven. Bake for 5 minutes at 200°C (400°F), then immediately reduce the temperature to 175°C (350°F) and continue baking for another 15–17 minutes.
  11. Test for Doneness: The muffins are ready when they are golden brown, spring back lightly when touched, and a skewer inserted into the centre comes out clean.
  12. Cool: Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to finish cooling.