Oat, Seed and Blueberry Muffins Recipe

How to make Oat, Seed and Blueberry Muffins


  1. Preheat oven to 180°C (160°C fan-forced). Spray a muffin tray with baking spray or line with muffin cups.
  2. Combine oats, milk and yogurt and set aside for 20-30 minutes until the oats soften.
  3. Add flour, pepitas, baking powder and baking soda, cinnamon and salt in a large mixing bowl.
  4. Whisk egg, oil, honey and vanilla extract in another bowl until smooth. Pour into the dry mixture and stir until just combined.
  5. Add blueberries and fold together gently until just combined.
  6. Fill each muffin cup ¾ full. Bake for 18-20 minutes.
  7. Allow the muffins to cool for 5 minutes in the muffin tray before transferring them to a wire rack to continue cooling.

Optional: Try using wholemeal flour and/or sunflower seeds instead of pepitas.