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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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


 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


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


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


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!”


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.


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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