As a bit of a weekend breakfast treat I made a big batch of Oat and Blueberry muffins from Tana Ramsays Real Family Food.
340g self raising flour
150g light brown sugar
25g porridge oats plus extra for sprinkling
125ml veg oil
150g blueberries (the recipe says to defrost if using frozen but I put them in frozen and find they are fine)
1 egg, beaten
Preheat the oven to 180 degrees C and line a muffin tin with 12 paper cases,
Sieve the flour into a bowl and add the sugar and oats and mix thoroughly.
Add the buttermilk, egg, veg oil and mix in the blueberries. Mix carefully as you don't want to over mix or crush the bluberries as they are best when they burst in the muffin when baking.
Spoon into the cases, sprinkle some oats ontop of each muffin and bake for 15-20mins.
Cool on a wire rack.
As raspberries are coming in early this year you could replace the blueberries with raspberries. They go just as well with the oats.