Blueberry & Yoghurt Wholemeal Muffins
Yields 12
A healthy and wholesome lunchbox snack.
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Prep Time
5 min
Cook Time
22 min
Total Time
27 min
Prep Time
5 min
Cook Time
22 min
Total Time
27 min
Ingredients
  1. 2 cups wholemeal self-raising flour
  2. 3 eggs
  3. ¾ cup brown sugar
  4. 1 teaspoon vanilla extract
  5. ¾ cup natural or greek yoghurt
  6. 1/3 cup vegetable oil
  7. 1 & ½ cups blueberries (fresh or frozen)
  8. 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 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 18-22 minutes or until the muffins are lightly golden.
  5. Allow the muffins to cool for 5 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 Lifestyle Blogger https://rebeccapope.com.au/