Blueberry & Lemon Oat Muffins

These are not the sugar-laden muffins you get in coffee shops. They're soft, barely sweet, and packed with oats and bursting blueberries. The lemon zest brightens everything. Make a batch on Sunday and eat them all week.

Ingredients (Makes 8–10 muffins):

• 150g rolled oats
• 100g wholemeal flour
• 1 tsp baking powder
• ½ tsp bicarbonate of soda
• Pinch of salt
• Zest of 1 lemon
• 150g blueberries (fresh or frozen)
• 2 eggs
• 100ml milk
• 3 tbsp maple syrup
• 50ml melted coconut oil or butter

Method:

1. Preheat oven to 180°C (160°C fan). Line a muffin tin with cases.
2. In a large bowl, mix the oats, flour, baking powder, bicarb, salt, and lemon zest.
3. Gently fold in the blueberries.
4. In a separate bowl, whisk the eggs, milk, maple syrup, and melted coconut oil.
5. Pour the wet ingredients into the dry and stir until just combined.
6. Spoon into the muffin cases. Bake for 20–25 minutes until golden and a skewer comes out clean.

Why it's gut-friendly: Oats and wholemeal flour provide prebiotic fibre. Blueberries are packed with polyphenols. Lemon zest adds brightness without acidity that might upset a sensitive stomach.