Blueberry & Yoghurt Muffins
Blueberry & Yoghurt Muffins
Serves
12
Prep
20 mins
Cook
20 mins
Step 1
Preheat oven to 180°C and line a 12 hole muffin pan with paper cases or a 24 hole mini muffin pan with paper. Sift together flours, baking powder and cinnamon. Add oats.
Step 2
In a separate bowl whisk together the sugar, honey, eggs, yoghurt and melted butter. Combine the dry and wet mixtures together until just combined. Do not over mix.
Step 3
Fold through the blueberries and almonds. Spoon into muffin pan and top with slivered almonds. Bake for 20 minutes or until golden. Leave to cool on a wire rack.
McKenzie’s Products
McKenzie’s Baking Powder 125g
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McKenzie’s Ground Cinnamon 40g
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