Blueberry Twist

A popular choice of muffins, besides the classic chocolate chip, has to be the blueberry muffin. So today's recipe is a blueberry muffin with a hidden twist.

The inclusion of rolled oats give that cross between an oath breakfast baked good and the classic blueberry muffin. 

The recipe is built upon the all-in-one cake recipe by Mary Berry which you can find here, with the inclusion of the following ingredients:

All-in-One Cake Mix

170g blueberries

1-2 handfuls rolled oats

2tbsp milk
1/2 lemon zest

1. Prepare the all-in-one cake recipe as follows. Then fold in blueberries, rolled oats, milk and lemon zest. 
2. Transfer into lined cupcake/muffin tins, best and easiest way is using an ice cream scoop. Bake at 180C for 20 mins, until golden brown and cake springs back when lightly pressed.
3. Leave to cool and serve.

You could definitely add a few white chocolate chips to make these a little more tea time and less breakfast snack. As a tip, when incorporating either dried fruit or berries into a cake mixture, dust them in some of the flour your using before hand. It will stop them all sinking to the bottom during baking. 

Give these a try and tell me what you think, and any other combinations of fillings you try.

Enjoy!