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Blueberry and Yoghurt Muffins

Blueberry and Yoghurt Muffins

Course Breakfast, Dessert, Snack
Cook Time 20 minutes
Servings 24


  • 400 g plain flour
  • 220 g caster sugar
  • 1 tbsp baking powder
  • pinch of salt
  • 375 ml Westhaven plain yoghurt
  • 375 ml sunflower oil
  • 2 eggs lightly whisked
  • 1 tsp vanilla paste
  • 200 g fresh or frozen blueberries or other berries


  1. Preheat oven to 180c.

  2. Combine flour, sugar, baking powder and salt in a large bowl.

  3. In a separate bowl whisk together yoghurt, oil, eggs and vanilla then gently stir through dry ingredients.

  4. Fold through blueberries and spoon mixture into muffin pans lined with muffin papers.

  5. Bake until golden brown, about 20 minutes.