Blueberry Muffins

Bluberry Muffin
Prep: 10 min
Cook: 20 min
Cost: $$


  • canola oil spray
  • 1 cup blueberries ripe or frozen
  • 1 tablespoon brown sugar
  • 1 cup self raising flour
  • 1/2 cup wholemeal self raising flour
  • 1/2 cup oatbran
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1 egg
  • 1/2 cup low fat yoghurt
  • 1 cup low fat milk


  1. Preheat oven to 210°C and lightly spray muffin tin with oil
  2. Wash blueberries (if fresh) or measure out required amount of frozen berries
  3. Combine berries with sugar in saucepan. Heat gently until sugar dissolves
  4. Sift flour, oat bran, baking powder and cinnamon into a bowl.  When sifting wholemeal flour, return the bran husks to flour mixture
  5. In a separate bowl, mix egg, yoghurt and milk in bowl until well-combined
  6. Add egg mixture to flour mixture and gently mix together with as few strokes as possible
  7. Gently fold berries into muffin mixture
  8. Spoon mixture into greased muffin tins to make 12 muffins
  9. Place in preheated oven for 15-20 minutes or until firm and lightly browned
  10. Serve warm or cooled


Serves in 1 portion

  • Cereals1/2

What was swapped?

  • 1/2 cup of white self raising flour was swapped for 1/2 cup of wholemeal self raising flour
  • full fat milk and yoghurt were swapped for low fat varieties


  • Try other fruits such as blueberries, raspberries or apple for this recipe. If berries are not in season, look in the supermarket freezer for the frozen option. Use the necessary portion and keep the remainder in the freezer for next time
  • Leftovers can be wrapped individually and frozen - defrost for a tasty snack!
  • Looking for another muffin recipe? Try Cheese and Vegetable Muffins

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