Greek yogurt blueberry muffins

    With added oats, these blueberry and Greek yogurt muffins will keep you feeling full. Enjoy fresh from the oven or cool completely and store in an airtight container for 2 days. Any leftover muffins can be frozen.

    1 person made this

    Serves: 12 

    • 250g plain flour
    • 80g quick-cooking oats
    • 1 teaspoon bicarbonate of soda
    • 1 teaspoon baking powder
    • 1/2 teaspoon salt
    • 250g Greek yogurt
    • 2 eggs
    • 120g unsweetened apple sauce
    • 75g brown sugar
    • 2 tablespoons water
    • 1 1/2 tablespoons vanilla extract
    • 175g fresh blueberries
    • 1 teaspoon plain flour

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Preheat the oven to 180 C / Gas 4. Lightly grease a muffin tin or line with paper cases.
    2. Whisk flour, oats, bicarbonate of soda, baking powder and salt together in a medium bowl.
    3. Whisk Greek yogurt, eggs, apple sauce, brown sugar, water and vanilla extract together in a large bowl.
    4. Toss blueberries with 1 teaspoon flour to prevent them from sinking to the bottom of the muffins.
    5. Fold flour mixture into the Greek yogurt mixture. Fold in blueberries. Spoon mixture into the prepared muffin tin, filling each one 3/4 full.
    6. Bake in the preheated oven until a skewer inserted into the centre of a muffin comes out clean, about 20 minutes.


    It is really important to not over mix; lumps are okay.

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