Step 1

Preheat oven to 375ºF. Live or spray with cooking spray a 12-cup muffin tin.

Step 2

Pour boiling water over Porridge oats in a bowl; stir. Let stand for 10-15 minutes. When ready, pour off water, and let oats cool a bit.

Step 3

In a medium bowl combine soaked Porridge oats, buttermilk, canola oil, egg, vanilla extract and brown sugar.

Step 4

In a large bowl whisk together flour, baking soda, baking powder, salt, cinnamon and nutmeg. Stir in blueberries to coat.

Step 5

Add wet ingredients to the dry ingredients, stirring until combined. Mixture will be very thin.

Step 6

If using, prepare Strudel topping by working ingredients with your fingers until crumbly.

Step 7

Fill muffin cups to the top. Top each with Strudel Topping, if using. Bake for 20-25 minutes. Remove from oven and allow to cool.

Step 8

When ready to serve, drizzle with Sugar Glaze, if using.