Blueberry muffins with a modest oat top
myAudience · AI-generated food illustration · Original AI-generated illustration; no third-party photograph
A muffin batter benefits from a light hand. Once flour meets liquid, fold only until no dry pockets remain. Blueberries need no elaborate preparation; a few oats on the top supply texture without a separate crumble.
For 6 standard muffins, use 150g plain flour, 1½ teaspoons baking powder, 60g caster sugar, 1 egg, 100ml milk, 50ml neutral oil, 100g blueberries and 15g rolled oats. Contains wheat, egg, milk and oats.
Heat the oven to 190°C conventional/170°C fan and line six standard muffin wells with paper cases. Mix flour, baking powder and sugar. Beat egg, milk and oil separately, then fold into dry ingredients just until combined. Wash and dry berries, fold in and divide batter evenly. Scatter oats on top.
Bake for 20–25 minutes until risen and golden and a skewer inserted in crumb, avoiding berries, comes out without wet batter. Cool in the tin for 5 minutes, then transfer carefully to a rack. Allow 40 minutes. Never taste raw batter. Once fully cool, keep covered in a cool place and eat within 2 days, or freeze promptly in a suitable sealed container.