Pre-soak the Oats: In a medium bowl, combine the 125g of rolled oats and 250ml of buttermilk. Give it a good stir and set it aside to soak for about 10-15 minutes. This step is crucial for tenderising the oats.

Prepare the Oven and Muffin Tin: Preheat your oven to 200°C (180°C fan). Line a 12-hole muffin tin with paper cases.

Combine Dry Ingredients: While the oats are soaking, whisk together the 130g plain flour, 100g light brown sugar, 1 ½ tsp baking powder, ½ tsp bicarbonate of soda, ½ tsp ground cinnamon, and ¼ tsp salt in a large mixing bowl. Breaking up any lumps in the brown sugar now will ensure an even mix.

Combine Wet Ingredients: To the soaked oat mixture, add the 1 large egg, 85g of cooled melted butter, and 1 tsp of vanilla extract. Whisk gently until just combined.

Mix the Batter: Pour the wet ingredients into the bowl with the dry ingredients. Using a spatula, fold everything together until just combined. Be careful not to overmix! A few streaks of flour are acceptable. I find that about 10-12 folds is usually enough.

Add the Blueberries: Gently fold in the 150g of fresh blueberries. If you're looking for other great breakfast bakes, our classic Banana Bread Recipe is another fantastic choice.

Fill the Muffin Cases: Divide the batter evenly among the 12 prepared muffin cases. They should be about two-thirds full. For perfectly uniform muffins, I like to use a standard ice cream scoop.

Add Topping and Bake: If using, sprinkle the 1 tbsp of demerara sugar over the tops of the muffins. This gives them a lovely crunchy top. Bake for 20-22 minutes, or until the muffins are risen, golden brown, and a skewer inserted into the centre comes out clean.

Cool Down: Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. This prevents them from steaming and becoming soggy.