Ingredients:
- 200g plain flour
- 50g porridge oats, plus extra for sprinkling
- 2 tsp baking powder
- 150g light muscovado sugar
- 1 large egg, beaten
- 300ml buttermilk
- 5 tbsp (-60ml) vegetable oil
- 1 tsp vanilla extract
- 150g blueberries (fresh or frozen)
Method:
1. Preheat the oven to 170 degrees Celsius fan and prepare a muffin tray with 12 paper muffin liners.
2. In a large bowl, combine the flour, oats, baking powder, and sugar.
3. In the bowl of your Kenwood stand mixer, add the beaten egg, buttermilk, oil, and vanilla extract. Mix with the paddle attachment for about a minute.
4. Gradually add the flour mixture to the wet ingredients and mix on low speed until well combined. Then, gently fold in the blueberries.
5. Spoon the muffin batter into the prepared muffin cases.
6. Sprinkle a few porridge oats over the top of each muffin for added texture.
7. Bake for 18-22 minutes, or until the muffins are golden brown and a skewer inserted into the center comes out clean.
8. Allow the muffins to cool on a wire rack before serving.
9. These muffins can be stored in the freezer for up to a month. Simply defrost them when you're ready to enjoy!
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