Blueberry & Yoghurt Wholemeal Muffins
Yields 12
A healthy and wholesome lunchbox snack.
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Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Ingredients
  1. 1.5 cups wholemeal self-raising flour
  2. 1 cup self-raising flour
  3. 2 eggs
  4. 1 cup brown sugar
  5. 2 teaspoons vanilla extract
  6. 1/2 cup natural or greek yoghurt
  7. 1/3 cup milk
  8. 1/3 cup vegetable oil
  9. 1.5 cups blueberries (fresh or frozen)
  10. 1 tablespoon icing sugar, to dust
Instructions
  1. Preheat a fan-forced oven to 160C and grease or line a 12 hole muffin tin.
  2. In a large bowl whisk together the eggs, sugar, vanilla, yoghurt, milk and oil until well combined.
  3. Using a spoon, stir through the flour until all the mixture is thoroughly combined. Lastly, fold through the blueberries.
  4. Spoon the mixture into the prepared muffin holes, filling 3/4 full. Bake for 18-20 minutes or until the muffins are lightly golden.
  5. Allow the muffins to cool for a few minutes before removing from the pan and placing on a cooling rack. When completely cooled, dust the muffins with some icing sugar.
Rebecca Pope Sydney Food & Lifestyle Blogger https://rebeccapope.com.au/