Blueberry and peach yoghurt breakfast bran muffins

    30 min

    These delicious muffins can be eaten for breakfast or a snack, are low in saturated fat and full of fibre! They freeze fantastically so make a big batch at the weekend and use throughout the week!


    Cheshire, England, UK
    4 people made this

    Makes: 12 muffins

    • 190g wholemeal flour
    • 50g coarse wheat bran
    • 2 teaspoon baking powder
    • 2 medium eggs
    • 5 tablespoons brown sugar (or Splenda®)
    • 170g peach yoghurt (fat free)
    • 4 tablespoons applesauce
    • 1 teaspoon vanilla extract
    • 140g blueberries
    • cooking spray
    • crumble topping (optional)

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Preheat the oven to 180 C / Gas 4.
    2. Mix flour, bran and baking powder in one bowl.
    3. Lightly beat eggs and mix with sugar in another bowl. Add yoghurt, applesauce and vanilla extract into the egg and sugar mixture.
    4. Combine wet and dry ingredients before adding blueberries.
    5. Spray each case in a muffin tray with cooking spray before spooning mixture evenly between them. If desired sprinkle crumble topping mix onto of each muffin for a crunchier texture.
    6. Bake in the preheated oven until a skewer inserted near the centre comes out clean, about 15 minutes. Remove and allow to cool.

    Freezing tip

    Wrap each muffin individually in tin foil before freezing. Thaw in the microwave for 20 seconds or throw frozen into a lunchbox and they should be thawed by lunch!


    The yoghurt can be substituted for any flavour - or use a natural yoghurt if you would rather just the flavour of the blueberries came through.

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    Reviews in English (1)


    lovely muffins! I used regular sugar as I don't like the fake stuff and there's not too much sugar in the recipe to begin with. thanks for the recipe!  -  16 May 2013