Jurie’s berrilious oat muffins


A note from OZblu Blueberries and this recipe:

Jurie Venter is the winner of a recent Summer Picnic hamper competition run on OZblu’s Instagram page. His prize included a large picnic basket and Zola Nene’s latest cookbook.

To enter the competition, fans were asked to post their favourite blueberry recipe. Jurie’s muffin recipe looked so decadent, especially with the added toppings, that we chose him as our Insta-winner. Try out the recipe below and let us know how it goes!


  • 1 1/4 cups raw oats
  • 1 1/4 cups cake flour
  • 1 tablespoon baking soda
  • 1/2 teaspoon salt
  • 1 1/4 cups full cream milk
  • 1/3 cup molasses
  • 2 extra large eggs
  • 1/4 cup sunflower oil
  • 3/4 cup fresh or frozen OZblu blueberries



  1. Preheat the oven to 200°C and grease a muffin tray for use later
  2. In one bowl mix the oats, flour, baking powder and salt
  3. In another bowl, combine the milk, molasses, eggs and oil
  4. Carefully add your milk mixture to your oats mixture and mix until nice and moist
  5. Now gently fold in the blueberries
  6. Spoon the mixture into the muffin tray until each compartment is filled halfway
  7. For extra tasty muffins, sprinkle some cinnamon, sugar and pecan nuts over the top before you put your muffin mix into the oven
  8. Let the muffins bake for about 20-25 minutes – They are best enjoyed warm




  • Swop out the traditional baking soda for aluminium-free baking powder
  • Use coconut oil instead of the sunflower oil
  • Try using coconut cream instead of cream milk
  • Decorate with fresh OZblu blueberries on top