1. Pre-heat the oven to 180ºC. Cream together the butter and sugar until light and fluffy and then gradually add the eggs, beating in-between each addition until it is all incorporated.
2. Next, sift the flour, baking powder and salt and fold a third of it into the butter mixture. Add a third of the milk and then another third of the flour mixture. Repeat until all ingredients have been used up, then carefully fold in the blueberries.
3. Divide the mixture between 12 muffin cases and scatter the oats over them. Bake for 25 minutes.
Recipe courtesy of www.yakult.co.uk