A deliciously light muffin which is packed full of blueberries, flax and walnuts for a healthy boost to your morning muffin treat.

Preheat the oven to 180C/fan 160C/gas 4. Line a 12 hole muffin tin with muffin cases. Place the milk and oats in a small bowl and leave to soak for a few minutes. Mix the flour, ground flax, baking powder, bicarbonate of soda and cinnamon.

In a large jug mix together the melted butter, sugar, eggs, natural yoghurt, vanilla and soaked oats.

Pour the wet ingredients into the dry and mix in the blueberries and most of the walnuts, stirring until everything is just mixed.

Divide the mixture between the muffin cases and then sprinkle the top with remaining chopped walnuts and demerara sugar. Bake for 20 – 25 minutes until puffed up and golden and firm to the touch.

Leave to cool in the tin for about 10 minutes before removing to a cooling rack to cool completely.


  • 2tbsp milk
  • 50g rolled oats
  • 180g plain flour
  • 25g ground flax
  • 2tsp baking powder
  • 1tsp bicarbonate of soda
  • 1tsp cinnamon
  • 100g unsalted butter, melted
  • 140g caster sugar
  • 2 large eggs
  • 140g natural yoghurt
  • 1tsp vanilla paste
  • 125g BerryWorld blueberries
  • 50g walnuts, roughly chopped
  • 3tbsp demerara sugar