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Blueberry, Yogurt and Whole-wheat Muffins

5 from 1 vote
Servings 12 muffins


  • 1 ½ cups whole-wheat flour
  • 1 ½ teaspoons baking powder
  • ½ cup white sugar
  • 2 free range eggs
  • 1 cup plain yogurt
  • 2 tablespoons vegetable oil
  • 2 cups frozen blueberries


  • Set your oven to 350 (180C) and spray or grease a 12-count muffin pan.
  • Get yourself 2 mixing bowls, sift the whole-wheat flour, baking powder and sugar into one of them. In the other crack in and lightly beat the two eggs, then stir in the yogurt and vegetable oil.
  • Add the bowl of wet ingredients to the dry , add the frozen blueberries and stir until just combined, take care not to over mix and don’t be too worried if there are a couple of traces of flour. During the baking process the mixture will continue to blend and any lumps will be gone.
  • Spoon the mixture evenly into the prepared muffin pan and bake for 20 – 25 minutes until they are nice and golden on top and a wooden skewer comes out clean. Cool them in the pan for 5 minutes before turning out.