Preheat oven to 200C. Neatly arrange greased 12-hole deep muffin tray.

In a bowl, place the rolled oats and pour the milk over the rolled oats, then leave oats to soak and soften for about 5 minutes.

Silt caster sugar, baking powder, and flour into a different bowl and make a well in the center.

In a small bowl, whisk together egg, oil, and honey.

Now, pour the egg mixture into the flour mixture and stir quickly but do not over-mix.

Gently fold in the blueberries.

Scoop the mixture into the muffin tins and place in the oven to bake for 20 to 25 minutes or until puffed and golden brown and a skewer inserted in the center of the muffin comes out clean. Using a silicone baking mat can ensure your muffins bake evenly and come out effortlessly.