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McKenzies Foods logo Recipe photo of Blueberry & Walnut Muffins
Serves
12
muffins
Prep
10
mins
Cooking
20
mins
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Home » Recipes » Sweet & Savoury Baking » Breads & Muffins » Blueberry & Walnut Muffins

Blueberry & Walnut Muffins

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Directions
Step 1

Preheat oven to 180C and line a 12 hole muffin pan with paper cases or a 24 hole muffin pan with paper.

Step 2

Sift together flours, baking powder and cinnamon. Add oats.

Step 3

In a separate bowl whisk together the sugar, honey, eggs, yoghurt and melted butter.

Step 4

Combine the dry and wet mixtures together until just combined. Do not over mix.

Step 5

Fold through the blueberries and walnuts. Spoon into muffin pan and bake for 20 minutes or until golden.

Step 6

Leave to cool on a wire rack.

Tips

  • Leftover muffins can be frozen individually. They make a great addition to kids’ lunch boxes.
  • Blueberries can be changed to raspberries, strawberries or a berry combo. Use either fresh or frozen berries.

Ingredients
  • 1 cup wholemeal flour
  • 1/2 cup plain flour
  • 1 tsp McKenzie's Baking Powder
  • 1 tsp McKenzie's Ground Cinnamon
  • 1 cup whole oats
  • 1/4 cup brown sugar
  • 1/4 cup honey
  • 2 eggs
  • 1 cup natural yoghurt
  • 125g butter, melted
  • 1 cup blueberries (or other chopped fruit)
  • 1/2 cup walnuts, roughly chopped

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Related Products


  • McKenzie's Baking Powder 125g

  • McKenzie's Ground Cinnamon 40g

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