Easy lemon & blueberry yoghurt muffins with oats
These muffins are bursting with fresh flavors! Enjoy a delightful treat that's both indulgent and wholesome.
Servings: 12 servings
Ingredients
For the Muffins:
- 375 grams self-raising flour (sifted)
- 150 grams caster sugar (plus extra for sprinkling)
- 180 ml sunflower oil (about 3/4 cup)
- 3 large free-range eggs
- 140 grams Danone Divine Double Cream Lemon Cheesecake flavour (or any yogurt of your choice, about 1/2 cup)
- 1/2 lemon Zest of (optional, for extra flavor)
- 1 tsp vanilla extract
- 30 grams rolled oats (plus extra for sprinkling)
- 150 grams frozen or fresh blueberries (about 1 cup)
Instructions
Instructions:
- Step 1: Preheat your oven to 180°C (350°F) to ensure even baking.
- Step 2: Grease your muffin tin or line it with muffin cases.
- Step 3: In a large mixing bowl, sift together the self-raising flour, caster sugar, and rolled oats.
- Step 4: In another bowl, whisk together the sunflower oil, eggs, yogurt, vanilla extract, and lemon zest.
- Step 5: Gradually add the wet mixture to the dry ingredients, stirring gently until just combined.
- Step 6: Gently fold in the blueberries, being cautious not to mash them.
- Step 7: Spoon the batter into your prepared muffin tin, filling each cup about two-thirds full, and sprinkle with extra sugar and oats.
- Step 8: Bake for 20-25 minutes, or until golden brown and a toothpick comes out clean.
- Step 9: Allow to cool in the tin for a few minutes before transferring to a wire rack.
Equipment
- Muffin Tin
- Mixing Bowls
- Whisk
- Spoon or spatula
- Measuring cups and spoons
Notes
- Store muffins in an airtight container at room temperature for up to three days.
- Freeze muffins wrapped in plastic wrap for up to three months.
- Reheat in the microwave or oven for a warm treat.