Blueberry bircher muffins recipe
Great as a grab-and-go snack, these simple blueberry bircher muffins are ideal for any time of the day when you need a boost of energy. Greek yogurt and oats give a creamy consistency to the batter, making every bite a real treat. See method
- 175g self-raising flour
- 80g porridge oats, plus 2 tbsp
- 150g caster sugar
- 1 lemon, zested
- 100ml vegetable oil
- 100g full-fat Greek yogurt
- 2 large eggs
- 1 tsp vanilla extract
- 225g blueberries
- 1 eating apple (150g), peeled, cored and coarsely grated
No self-raising flour? Add 2 tsp baking powder for every 150g plain flour
Each serving contains
of the reference intake
Preheat the oven to gas 4, 180°C, fan 160°C and line a 12-hole muffin tin with paper cases. Put the flour, 80g oats, the sugar and lemon zest in a large bowl with a pinch of salt and mix to combine.
Whisk the oil, yogurt, eggs and vanilla in a separate bowl, then slowly stir into the dry ingredients to form a smooth batter. Tip in 150g blueberries and the apple, then stir gently to distribute evenly. Divide between the muffin cases, filling them about ¾ full, then stud each with 2-3 blueberries and sprinkle with the remaining porridge oats.
Bake for 40-45 mins until the berries have burst slightly, the muffins are golden and a skewer comes out clean. Leave to cool completely in the tin. Will keep for up to 3 days at room temperature in an airtight container.
Cook's tip: These also make a great breakfast – why not cook up a batch and freeze until you’re ready to eat?
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
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