yoghurt and blueberry muffins

When coming up with this recipe I knew two things…1) I knew that I wanted to create yoghurt based muffins, and 2) I knew how strong my love for blueberry muffins was.. so this combination just seemed perfect to me. I had two confirmed ingredients that had to be included and then from there I just made the rest of the recipe up in the kitchen as I went. Although this was an experimental recipe, the final products (warm blueberry muffins fresh out of the oven)  were taste-tested by my family and were thoroughly enjoyed!  With their tick of approval I now feel confident enough to share these muffins with you all and hope you enjoy them as much as we do! ps. they also make the house small amazing!



1 cup five:am greek yoghurt

1 cup quick oats

1 cup self raising flour

2 eggs

100gm unsalted butter

1/2 cup sugar (or 1/4 cup splenda/stevia)

1 tsp vanilla essence

1 small mashed banana (approx. 1/4 cup)

1 cup frozen or fresh  blueberries

makes about 20 medium muffins

METHOD Preheat the oven to 180 degrees celsius. In a medium sized bowl mix together the yoghurt and oats, place in the fridge for 5-10 minutes. Beat the butter, eggs, vanilla and sugar together in a large mixing bowl until light and creamy. Gradually add the flour to the butter mix, follow with the banana. Fold the yoghurt/oat mixture into the large mixing bowl with the other ingredients. gently fold though the blueberries as well, don’t worry if the mixture turns a purply/grey colour. Spoon the mixture into your muffin tin and bake in the oven for approx. 20 mins (check them half way). Store your muffins in an airtight container and enjoy for a quick and easy breakfast or snack! xo


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