Oil, dust with some flour and line the muffin pan with baking paper/ muffin liners. You can also use a cupcake pan. Ideally use cupcake/baking paper as it makes it much easier to bring out. As these are muffins, they will ooze over in the cupcake pan which is perfectly fine!
Set aside and preheat the oven to 205 degrees Celsius.

Mix the wet ingredients in a small bowl:
Egg
Lemon extract
Rapeseed oi
Yoghurt
Lemon juice

I use whatever yoghurt I have in the fridge including greek, plain or even flavoured yoghurt. I know someone will say it makes a difference, but it really doesn't make too much of a difference to me as I am not wasting food! I usually whip these muffins together with whatever ingredients I have as long as I have the main (cake) ingredients, flexibility is my cooking/baking motto. 😊

Mix the dry ingredients in a large bowl:
Wholemeal Flour
Oats
Flax seeds
Brown Sugar
Baking powder
Baking soda
Salt
Blueberries
Lemon zest

I use wholemeal (wheat) flour as it’s not been stripped of its high-fibre, protein nutrients and vitamins therefore is more filling and paired it with oats to keep the muffin fluffy and even more goodness of antioxidants.

Make sure to incorporate the washed, patted dry, fresh blueberries in the mixture gently to create a dry barrier for it to not turn to liquid when baking.

Pour the wet into the dry and fold till well combined with a spoon. Do not overmix and make sure the blueberries are properly coated in the dry ingredients. Use an ice-cream scoop to portion equal amounts into the muffin tin, do not overfill as they do grow when baking.

Sprinkle any toppings
Whole Fresh Blueberries
Almond Flakes
Brown Sugar

In a bowl mix almond flakes, brown sugar, and a dash of rapeseed oil to sprinkle on your muffins before baking, poke some blueberries on top or sprinkle some brown sugar for some gloss(optional). Bake for 20 - 25 mins, using a toothpick or something similar, poke to make sure its dry after about 20mins to ensure it’s done without getting too dry. Allow to cool for 5-10 mins and tuck in if you make this in the morning or a snack during the day. If you are like me then allow to cool on an airing tray and grab one in the morning reheat for 20secs in the microwave, serve with fruits, yoghurt and have with a cup of tea - beautiful start to the morning!

These store well in an airtight container on the counter for a couple of days and few more days in the fridge. They freeze well if you get that far, wrapped in brown paper and then an airtight container but will also store well in the fridge for 4 - 5 days.

Let me know in the comments how easy this was for you and do share my blog if you've found it useful 😊