GLUTEN FREE BURSTING BLUEBERRY MUFFINS

Steps:

• Preheat the oven to 200c and put 12 paper cases into a muffin tin.
• Put the flour, sugar, oats and blueberries in a large mixing bowl and make a well in the centre.
• In another bowl mix the eggs, oil and milk together and then stir into the dry ingredients with a wooden spoon until combined but still a bit lumpy.
• Spoon the mixture into the paper cases and bake for 20 minutes or until golden brown.
• Let the muffins cool for a minute or two in the tin, then transfer to a rack to cool completely.
• Once cool, enjoy on their own or with some blueberries on the side. They are great for breakfast, elevenses or afternoon tea!