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blueberry muffins ready to serve

Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Cuisine American
Servings 12 muffins
Calories 215 kcal


  • 1 ¾ cups flour
  • 1 tablespoon corn flour
  • 2 teaspoons baking powder
  • ½ teaspoons baking soda
  • ½ teaspoon cinnamon
  • ½ teaspoon mixed spice
  • ½ teaspoon salt
  • ½ cup butter melted
  • ½ cup sugar
  • ¼ to ½ cups milk
  • 1 cup cooked oat porridge at room temperature made with rolled oats
  • 1 teaspoon vanilla
  • 1 cup blueberries fresh or frozen
  • ½ cup white chocolate pieces


  • Preheat the oven to 400 degrees F (205 Celsius). Place 12 muffin cases, or squares of parchment paper in a muffin tin. If you’re not using muffin cases simply grease the compartments of the muffin tin with sunflower oil, a little melted butter, or coconut oil.
  • Combine the flour, salt, cinnamon, mixed spice, baking powder and baking soda in a bowl.
    dry ingredients for blueberry oat muffins
  • In a separate bowl cream together the butter and sugar until pale, then add the egg.
    Butter and sugar creamed, now egg ready to be mixed in
  • Add the dry ingredients to the sugar butter mix, together with the teaspoon of vanilla, and the oatmeal porridge.
    adding the dry ingredients
  • If the mix is a bit dry add in some of the milk. The amount of milk needed will depend on the consistency of the oatmeal porridge, but it should not be too sloppy – firmer is better.
  • Fold in the blueberries and white chocolate pieces gently as you don’t want to break the blueberries.
    adding blueberries and white chocolate
  • Spoon the mix into 12 muffin cases.
    batter in muffin cases, ready to go into the oven
  • Pop into the pre-heated oven and bake for five minutes at 400 degrees F, then reduce heat to 350 degrees F (176 Celsius) and bake for around 15 - 20 minutes. They are done when a skewer or knife inserted comes out clean.
  • Leave to cool in the muffin pan for around 5 minutes before placing on a cooling rack.