Preheat oven to 180°C.
Line a 12 hole muffin tray with muffin liners.
Finley mix the oats or choose instant oatflakes.
Combine the milled oats, with the flour, cinnamon and bicarbonate of soda. Whisk until no lumps remain.
Add the soya milk, lemon zest and juice, maple syrup and rapeseedoil.
Mix gently, just until everything is incorporated — be careful not to overmix.
Scoop equal amounts of muffin batter into your prepared tray; dot each muffin with blueberries.
Bake for 25–30 minutes until risen and golden brown. Remove from the tray and cool before eating.
