blueberry yogurt muffins ready to be eaten on a plate

Blueberry Yogurt Muffins

  • 65 mins
  • 12 servings
  • 170 kcal per serving


  • Quaker Jumbo Rolled Oats 90g
  • All-purpose flour 60g
  • Low fat plain yogurt 245g
  • Whole wheat flour 60g
  • Salt 1/2 tsp
  • Vegetable oil 100ml
  • Baking soda 1/2 tsp
  • Brown sugar (not packed) 150g
  • Baking powder 1 tsp
  • Egg 1
  • Frozen blueberries 150g


  • Soak the oats in the yogurt for about 20 – 30 minutes, then preheat the oven to 200 °C
  • Add oil, egg, and sugar to the above. Beat well.
  • In a separate bowl, sift flour, salt, baking soda & baking powder together, then add this dry mixture to the above, mixing only enough to moisten all the dry ingredients. (may be a bit lumpy)
  • Add the frozen blueberries just enough to fold in batter.
  • Fill muffin tins which have been greased or lined with muffin papers until they are about 2/3 full.
  • Bake for 20 – 25 minutes.
  • Cool on racks.
blueberry yogurt muffins ready to be eaten on a plate
Traditional Jumbo Oats View product


Throw open the cupboard of possibility, the freezer of anything goes. Add a splash of this, a sprinkle of that, and a good dollop of winging it. Go Forridge.