Recipes
Blueberry oat muffins
Porridge oats give these soft, fluffy muffins a crunchy texture and crispy topping
Porridge oats give these soft, fluffy muffins a crunchy texture and crispy topping
(106 votes)
Cook: 35 Mins
Serves: 12
Price: 20p per serving
Nutritional Information
Each 82g serving contains
Energy
1036kj
248kcal
1036kj
248kcal
12%
Fat
10.7g
10.7g
Med
15%
15%
Saturates
2.4g
2.4g
Med
12%
12%
Sugars
13.8g
13.8g
High
15%
15%
Salt
0.24g
0.24g
Low
4%
4%
of your reference intake.
Typical energy values per 100g:
1264kj/302kcal
Typical energy values per 100g:
1264kj/302kcal
Ingredients
225g self-raising flour
120ml sunflower oil
2 eggs, beaten
150g light brown sugar
200g Asda Full Fat Greek Style Yogurt
75g Asda Scottish Porridge Oats
125g blueberries
Method
1
Preheat the oven to 220C/200C Fan/Gas 7 and fill a muffin tray with 12 paper cases.
2
Gently mix together the flour, oil, eggs and 125g of the brown sugar until just combined.
3
Fold in the yogurt, 60g of the porridge oats and the blueberries and mix well.
4
Divide between the muffin cases and sprinkle with the remaining brown sugar and oats.
5
Bake on the middle shelf of the oven for 15-18 mins until golden, risen and a skewer comes out cleanly when inserted in the middle of the cakes. Serve warm or cool on a wire rack.