Blueberry Muffins

Makes 12



cooking spray

1 cup all-purpose regular or gluten free flour

1 ½ cups rolled oats

½ cup sugar (white / brown)

¼ tsp salt

1 tbs baking powder

1 cup milk of choice (lactose free or plant based if needed)

1 egg

2 tbs canola oil

2 tsp vanilla extract

1 ½ cup blueberries (or any fruit)


1.  Preheat oven to 180°C.

2.  Spray muffin tin with cooking spray.

3.  Combine all dry ingredients in a large bowl.

4.  In a separate bowl whisk together the milk, egg, oil and vanilla.

5.  Add the wet ingredients to the dry ingredients. Stir just until all the ingredients are combined. (Don’t over mix or the muffins will be too chewy).

6.  Gently fold in the blueberries.

7.  Divide the batter evenly between the 12 muffin cups.

8.  Bake for approximately 20 minutes until muffins are lightly browned and a toothpick comes out clean.

Prebiotic up-size

The oats are the prebiotic main-stay, but if you keep having a play around with the grains in this recipe, you can max–out your prebiotic dose.

Try reducing flour down to ¾ cup and add ¼ cup almond meal.  Then if you want to go all-out, swap to half spelt and half regular flour.  

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