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Blueberry bircher muffins recipe

Blueberry bircher muffins recipe

9 ratings

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

  • Makes 12
  • 10 mins to prepare and 45 mins to cook
  • 257 calories / serving
  • Freezable
  • Healthy
  • Vegetarian

Ingredients

  • 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

  • Energy

    1080kj
    257kcal
    13%
  • Fat

    11g 16%
  • Saturates

    2g 10%
  • Sugars

    17g 19%
  • Salt

    0.2g 4%

of the reference intake
Carbohydrate 36.8g Protein 4.3g Fibre 1.9g

Method

  1. 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.

  2. 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.

  3. 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.

See more Baking recipes

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