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.
Blueberry Oat And Yoghurt MuffinsPrint Recipe
- 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
- 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.
- 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.
So delicious. Thanks for sharing the post 🙂
Me and my kids are crazy about Muffins. When do these blue berry muffins taste best hot or at room temperature? What is the ideal beverage companion for them?
Looks tempting and sounds delicious too. Have to give it a try.