Easy lemon & blueberry yoghurt muffins with oats
User Reviews
0.0
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Prep Time
10 mins
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Cook Time
10 mins
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Servings
12
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Course
Baked Goods
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Cuisine
International
Easy lemon & blueberry yoghurt muffins with oats
Easy lemon & blueberry yoghurt muffins with oats.
Ingredients
- 375 grams self-raising flour, sifted 2 1/2 cups
- 150 grams caster sugar plus extra for sprinkling 2/3 cup
- 180 mil sunflower oil 3/4 cup
- 3 free-range large eggs
- 140 grams Danone Divine Double Cream Lemon Cheesecake flavour (uses anay yoghurt if you cannot find this) 1/2 cup
- zest of half a lemon optional
- 1 tsp vanilla extract
- 30 grams Rolled oats plus extra for sprinkling (old-fashioned oats) 1/3 cup
- 150 grams frozen or fresh blueberries 1 cup
Instructions
- Preheat oven to 180°C (350°F) and grease or line a 12-hole muffin tray with paper liners.
- Sift the flour and caster sugar together in a bowl and mix to combine. Add the oats.
- In a jug measure out the oil then add the eggs, yoghurt, zest and vanilla and whisk until well combined. Pour this into the flour and sugar mix and very gently fold through so it’s just combined. Do not overwork the flour as this could cause a tougher crumb. When it's mixed but there still might be a few patches of flour, add the blueberries and fold through briefly until its fairly evenly distributed.
- Using an ice cream scoop (makes it easier) divide the batter between the 12 muffin cups. Sprinkle a little sugar and a few oats over the top of each.
- Bake for 25–30 minutes or until golden and cooked when tested with a skewer. Cool on a wire cooling rack.
Notes
- Storage Instructions:
- Room Temperature:
- For Longer Freshness:
- Freezing Muffins:
- Reheating:
- Avoid Stale Muffins:
Room Temperature:
Allow muffins to cool completely before storing. Store in an airtight container at room temperature for up to 2–3 days.
- Allow muffins to cool completely before storing.
- Store in an airtight container at room temperature for up to 2–3 days.
For Longer Freshness:
If you want to keep them fresh for a longer time, place them in a resealable plastic bag or wrap them tightly in plastic wrap, then store them in the fridge for up to a week.
- If you want to keep them fresh for a longer time, place them in a resealable plastic bag or wrap them tightly in plastic wrap, then store them in the fridge for up to a week.
Freezing Muffins:
To freeze, wrap each muffin individually in plastic wrap, then place them in a ziplock bag or airtight container. Muffins can be frozen for up to 3 months. To thaw, simply leave them at room temperature for 30 minutes or microwave for 20–30 seconds.
- To freeze, wrap each muffin individually in plastic wrap, then place them in a ziplock bag or airtight container.
- Muffins can be frozen for up to 3 months. To thaw, simply leave them at room temperature for 30 minutes or microwave for 20–30 seconds.
Reheating:
For a warm, freshly-baked taste, reheat muffins in the microwave for 15–20 seconds or in the oven at 350°F (175°C) for about 10 minutes.
- For a warm, freshly-baked taste, reheat muffins in the microwave for 15–20 seconds or in the oven at 350°F (175°C) for about 10 minutes.
Avoid Stale Muffins:
Don't store muffins in the fridge if you plan to eat them within a day or two as it can dry them out. Stick to room temperature or freezing for longer storage.
- Don't store muffins in the fridge if you plan to eat them within a day or two as it can dry them out. Stick to room temperature or freezing for longer storage.
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Overall Rating
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