Preheat your oven to 180C/160C fan.
Line the muffin tray with paper liners and set aside.
Into a bowl, add the milk, Glenilen vanilla yoghurt, oil, egg, honey & orange zest.
Whisk to combine.
To this, sieve in the flour, baking powder & bicarbonate of soda.
Add the porridge oats and mix to combine.
Finally add the fresh blueberries and fold through.
Divide between the 10 lined muffin cases and sprinkle on some porridge oats.
Bake in the preheated oven for 20-25 minutes.
Remove and allow to cool before eating.