Blueberry Lemon and Yoghurt Muffins


Muffins have the benefit of being suitable for breakfast or as a snack any time of the day. This basic muffin recipe has been made healthier by substituting for wholemeal flour for added fibre, oats for slow burning energy, yoghurt for a calcium boost, olive oil for healthy fats and the berries for added natural sweetness.

Makes 12

Prep time: 10 mins

Cook time: 30 mins


2 + 1/2 cups wholemeal self-raising flour

1/2 cup honey

3 eggs, lightly whisked

3/4 cup extra-virgin olive oil

1/2 cup Greek yoghurt

1/3 cup rolled oats, plus extra for sprinkling

1 cup blueberries, frozen or fresh

1 lemon rind


Pre-heat oven to 180C. Place the flour, honey, eggs, oil and yoghurt in a bowl and mix until just combined.

Gently fold through oats, blueberries and lemon rind.

Divide the mixture between 12 x ½ capacity muffin tins lined with paper cases.

Sprinkle with extra oats and bake for 30 minutes or until golden and cooked through when tested with a skewer. Let cool on a wire rack.


Keep in an airtight container. If not consumed within 3 days, freeze for future school or work snacks.