Blueberry and oat muffins


  • 2 cups plain flour (white or wholemeal, or a mixture)
  • 1 cup oats (quick or traditional)
  • cup brown sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1½ cups reduced-fat Greek yoghurt
  • 2 eggs, lightly beaten
  • 50g margarine, melted, slightly cooled
  • 1 tsp vanilla extract
  • 1 cup fresh or frozen blueberries

Preparation time
10 Minutes

Cooking time
25 Minutes

Serves 12

 0.1 serves of fruit per muffin

Diet and Allergies
Nut Free, Vegetarian



Pre-heat the oven to 180°C. Prepare muffin tins by greasing with margarine or spraying with oil.

Combine flour, oats, sugar, baking powder and baking soda in a bowl. Combine yogurt, eggs, margarine and vanilla in a second bowl. Fold the yoghurt mixture into the dry mixture and stir to combine. Gently fold in blueberries.

Spoon into muffin tins and bake for 20-25 minutes or until the top is golden and springs back when touched.


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