Blueberry and Lemon Oat Muffins

Preheat the oven to 200 oC
Place the dairy free milk, sugar, honey, apple, oil and egg in a blender
Blitz until smooth

In a large bowl place the oat flour, self-raising flour and baking powder
Pour in the contents of the blender and mix until well combined
Stir in the blueberries and lemon zest

Line a deep muffin tin with paper cases
Split the mixture between the 6 muffin cases
I topped my muffins with a sprinkle of cinnamon, brown sugar, gluten free oats and a few more blueberries

Bake in the oven for 25 minutes
Remove from the oven and allow to cool