Blueberry Yoghurt Muffins

Somewhere between the muffin and the blueberry pancake, with the sweet tang of natural yoghurt. Let’s just all agree that this constitutes one of your five-a-day.
Breakfast muffins, like these, are best enjoyed warm from the oven, with a newspaper, coffee, and friends.
This recipe was created exclusively for SMEG UK

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Ingredients

300g plain flour
260g caster sugar
1 ½ tbsp baking powder
pinch of salt
340ml low-fat yoghurt
170ml sunflower oil
2 eggs
200g blueberries
Maple syrup to glaze

Information

 12  Servings
 15  Minutes Preparation
 20  Minutes Bake
 5  Minutes Cooling

You will need a 12x cavity deep muffin tin,
lined with paper cases
(The tulip style muffin cases work best)

190°C Oven Pre-heated

1

Mix flour, sugar, baking powder, and salt in a bowl and set aside.

2

Whisk yogurt, oil, and egg to combine before adding dry ingredients and mix until only just incorporated.



3

Gently fold in the blueberries and spoon the lumpy muffin mixture into your prepared tin.

“A word to the wise – these muffins are great while still warm from the oven but give them a good 10 minutes to cool… hot blueberries!”

4

Bake for 18-20 minutes and pour a scant drizzle of maple syrup over each muffin as soon as they come out of the oven.

5

Cool the muffins in their tins for 5 minutes before cooling on a wire rack for a few minutes more and enjoying warm.

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