3,5 syn each


160g of rolled oats
1 tsp of baking powder
1/4 tsp of baking soda
100g of plain fat free yoghurt
1 large egg
1 tsp of vanilla
Zest of one lemon
6 tbsp of Sukrin (or any other sweetener of choice)
100g of fresh blueberries
1 tsp of butter
1 tsp of sugar
1/4 tsp of cinnamon
cooking oil spray


Preheat oven to 180c/350f (gas mark 4)

Zest your lemon, using a microplane. Save it for juice to use on a salad or in water.

Divide your oats in half and crush one half until it’s a fine powder. A blender works well for this.

Add the oat powder and oats to a bowl, measure out 1 level tbs from the 160g and set aside for the garnish topping. With the remaining oat mixture, stir in the baking powder and baking soda.

To another bowl, add the egg, yogurt, sukrin (or other sweetener) and vanilla and whisk till all combined.

Add this mixture into flour and fold till combined, then gently fold in the blueberries and the lemon zest until fully integrated

Mist 6 muffin wrappers with cooking oil spray and spoon the batter into each wrapper equally.

With the 1 tbsp of reserved flour, add in the 1 tsp sugar, 1 tsp butter and 1/4 tsp of cinnamon and crumble with your fingers, then sprinkle it evenly onto the top of the batter in the muffin cases.

Place in the oven and bake for about 30-35 mins, they should be lightly golden and a skewer entered into the centre should come out clean.