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Blueberry Oat And Yoghurt Muffins

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Servings 12


  • 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.


Recipe by Donnay Hay