Iron Chef Shellie
 

Blueberry Oat And Yoghurt Muffins

“This super quick recipe will ensure you always have a tasty breakfast for snack on the go!”

Blueberry-Muffins

Blueberry Oat And Yoghurt Muffins

If you need a really quick and easy recipe to help fill your belly at breakfast, morning tea or a school lunchbox, don’t go past these muffins! 

Yoghurt always gives a lovely texture to cakes and muffins, and the added crunch of oats make these the perfectly well balanced treat. Give them a go and let me know what you think. 

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Blueberry Oat And Yoghurt Muffins
Donna Hay

2½ cups (375g) self-raising flour, sifted
⅔ cup (150g) caster sugar, plus extra, for sprinkling
3 eggs, lightly beaten
¾ cup (180ml) vegetable oil
½ cup (140g) thick Greek-style yoghurt
1 teaspoon vanilla extract
⅓ cup (30g) rolled oats, plus extra, for sprinkling
1 cup (150g) frozen blueberries

1. Preheat oven to 180°C (160°C fan-forced). Place the flour, sugar, egg, oil, yoghurt and vanilla in a bowl and mix until just combined. Gently fold through the oats and blueberries. Divide the mixture between 12 x ½ cup-capacity (125ml) muffin tins lined with paper cases.
2. Sprinkle with extra oats and sugar and bake for 25–30 minutes or until golden and cooked when tested with a skewer. Turn out onto a wire rack to cool.

Makes 12.

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Comments

One comment on “Blueberry Oat And Yoghurt Muffins
  1. Andreya - October 9, 2017 at 2:59 pm

    So delicious. Thanks for sharing the post :)

    Reply

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Shellie Froidevaux

All content on this site by Shellie Froidevaux, otherwise known as Iron Chef Shellie. Her skills include food styling in her kitchen studio, lifestyle and travel photography across Australia, restaurant photography on location, styling and shooting social media for her clients, recipe development with love and photography workshops for people with discerning tastes :)

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