blueberry, oat and yoghurt muffins

  • 2½  cups (375g) self-raising (self-rising) flour, sifted
  • ⅔ cup (150g) caster (superfine) sugar, plus extra, for sprinkling 
  • 3 eggs, lightly beaten 
  • ¾ cup (180ml) vegetable oil 
  • ½ cup (140g) thick Greek-style (natural) 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 (350°F). 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.
RATE THIS RECIPE:
Reader ratings (3.59) 321501
Danielle West

Such a great recipe! To make it even healthier I substituted the white flour for wholemeal. They turned out delicious!

Reyes Southey

Excellent!

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