Gluten Free Bursting Blueberry Muffins

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!