Blueberry yoghurt muffins


    Blueberry yoghurt muffins

    Blueberry yoghurt muffins


    28 people made this

    About this recipe: Blueberry muffins made with fat free natural yoghurt, makes a delicious treat.

    katiewhyte14 Morayshire, Scotland, UK

    Makes: 12 large muffins

    • 280g plain flour
    • 1 teaspoon baking powder
    • 1/2 teaspoon bicarbonate of soda
    • 1/2 teaspoon salt
    • 2 medium eggs, beaten
    • 175g light brown sugar
    • 250ml fat free natural yoghurt (I use Onken)
    • 110g butter, melted
    • 1 teaspoon vanilla extract
    • 175g frozen blueberries
    • brown sugar and cinnamon, for dusting

    Prep:15min  ›  Cook:12min  ›  Ready in:27min 

    1. Preheat oven to 190 C / 170 C Fan / Gas 5. Line a 12 hole muffin tin with muffin cases.
    2. Sift the flour, baking powder, bicarbonate of soda and salt into a large bowl.
    3. In a second bowl, place the eggs, sugar, yoghurt, butter and vanilla into a bowl and beat until blended.
    4. Add the egg mix to the flour along with the frozen blueberries. Use a rubber spatula or metal spoon to fold the mixture until just combined. Do not overmix - the mixture will not be smooth. Divide the mixture between the 12 muffin cases and sprinkle over some sugar and cinnamon.
    5. Bake for 12 to 15 minutes, or until a skewer inserted comes out clean.


    I use frozen berries as this keeps the blueberries whole whilst baking (and not just mushy). It makes 12 large muffins so if you wish to use cupcake cases this would make a lot more.

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    - Rated on  -  20 Jan 2014

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