Oatmeal and quinoa blueberry muffins

Prep time:     1 hour 30 minutes

Cook time:    30 minutes

Makes 9-10


65 g large flake oats 50 g organic quinoa flour
125 ml buttermilk 65 g gluten free oat flour
60 ml milk 1/2 tsp baking powder
1 medium egg 1/2 tsp bicarbonate of soda
80 g brown sugar  1/4 tsp salt
40 g butter, melted  75 g fresh blueberries
1 tsp vanilla extract


  1. Stir together the oats, buttermilk and milk in a large bowl and let sit for an hour (or refrigerate overnight)
  2. Preheat oven to 1750C (Gas mark 4)
  3. Add the egg, brown sugar, butter and vanilla to the oat mixture and stir until combined
  4. In a separate bowl, stir together the flours, baking powder, bicarbonate of soda and salt
  5. Add the dry ingredients to the oat mixture and stir until combined and add the berries
  6. Spoon the mixture into paper-lined muffin tins, filling them 3/4 full
  7. Bake for about 30 minutes until golden and springy to the touch

Super Cholo tip – best eaten the day you bake them!

Oatmeal and quinoa blueberry muffins

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