Grab-and-Go Muffins with Yoghurt, Oatmeal and Blueberries
(1)
35 minutes
These delicious blueberry muffins are great to grab and go for a quick breakfast. The oats and Greek yoghurt in them will keep you feeling full.
Chef V
2 people made this
Ingredients
Makes: 12 muffins
- cooking spray
- 2 cups (300g) plain flour
- 1 cup (80g) quick-cooking oats
- 1 teaspoon bi carb soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/4 cups (280g) Greek yoghurt
- 2 eggs
- 1/2 cup (125ml) unsweetened apple sauce
- 1/3 cup (75g) brown sugar
- 2 tablespoons water
- 1 1/2 tablespoons vanilla extract
- 180g fresh blueberries
- 1 teaspoon plain flour
Directions
Preparation:15min ›
Cook:20min ›
Ready in:35min
- Preheat the oven to 175 degrees C. Spray a 12-hole, 1/3-cup (80ml) capacity muffin tin with cooking spray or line with paper cases.
- Combine 2 cups flour, oats, bi carb, baking powder and salt together in a medium bowl.
- Whisk yoghurt, eggs, apple sauce, brown sugar, water and vanilla together in a large bowl.
- Toss blueberries with 1 teaspoon flour to coat and prevent them from sinking to the bottom of the muffins.
- Fold flour mixture into the yoghurt mixture. Fold in blueberries. Spoon batter into the prepared muffin tin, filling each cup 3/4 full.
- Bake until a skewer inserted into the centre of a muffin comes out clean, about 20 minutes.
Note:
It is really important to not overmix the batter; lumps are okay.
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Reviews and Ratings
Global Ratings:
(1)
Reviews in English (1)
0
Delicious and very healthy for you! I didn't put as much vanilla extract in as the recipe didn't need it or the sugar as I used sweeten Apple's instead - 04 May 2018 (Review from Allrecipes UK & Ireland)