Easy lemon & blueberry yoghurt muffins with oats

These lemon and blueberry muffins with oats are so ridiculously easy to whip up for breakfast and take only 10 minutes to make. With half an hour of baking, you can get these out in under an hour. The oats give these muffins some wholesome texture, and the lemon pairs so well with them too. Danone Divine is the most luscious double cream flavoured yoghurt on the market in South Africa and takes me straight back to Greece and the yoghurt I ate there. The Strawberry cheesecake is my favourite flavour in the range and I love the lemon cheesecake in this recipe.

A few other muffin recipes you might like:

Orange & pecan muffins (one of my all-time favourite muffin recipes)

The best morning glory muffins

The best easy plum muffins

Apricot & blueberry muffins

Blueberry muffins with oats and almonds

Apple & cinnamon muffins

*Cooks notes. Be very careful not to overmix the batter and literally just stir the wet ingredients and blueberries through the flour until just combined. Overworking the batter can cause a tougher crumb. The sugar and oat topping finishes these muffins off perfectly and is delicious with a thick spread of butter.

Recipe – makes 12 muffins (adapted from Donna Hay)

Easy lemon & blueberry yoghurt muffins with oats

Easy lemon & blueberry yoghurt muffins with oats. 

Print Recipe

Prep Time:10 minutes mins

Cook Time:25 minutes mins

Ingredients

• 2½ cups 375gm self-raising flour, sifted
• 2/3 cup 150gm caster sugar plus extra for sprinkling
• ¾ cup 180ml sunflower oil
• 3 free-range large eggs
• ½ Cup 140gms Danone Divine Double Cream Lemon Cheesecake flavour
• Zest of half a lemon optional
• 1 tsp vanilla extract
• 1/3 cup 30gm Rolled oats plus extra for sprinkling
• 1 cup 150gms frozen blueberries

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.

Servings: 12

Author: Sam Linsell

*This post is proudly sponsored by Danone Divine

BUY MY NEW eBOOK 

 Find me on Instagram & Pinterest