My mum first made these muffins for my baby boy, and they have quickly become his favourite afternoon snack. It makes a big batch – I got almost two dozen (minus the batter I licked from the bowl.) They freeze well.
Feel free to substitute any fruit you like and replace some or all of the oil with apple sauce. These are hearty and are perfect with a cup of creamy Earl Grey.
Nana’s Blueberry Yogurt Muffin Recipe
- 2 cups yogurt
- 2 teaspoons baking soda
- 1 cup brown sugar
- 2 eggs
- 1 cup vegetable oil (or applesauce)
- 2 cups bran (oat or wheat)
- 2 teaspoons vanilla
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup all purpose flour
- 7/8 cup whole wheat flour
- 1 cup blueberries (or any berries or diced dried fruit)
Preheat oven to 350 degrees. Prepare muffin tins by either lining with paper cups or greasing and flouring.
Mix yogurt and baking soda in a bowl to foam. (It will grow like crazy – be prepared!)
In large bowl beat sugar, eggs and oil (applesauce if you’re using). Add bran and vanilla.
In a separate bowl, sift together flour, baking powder and salt. Add berries and stir gently to coat.
Add dry ingredients and berries to sugar mixture alternatively with yogurt mixture. Stir until just blended. Do not over mix. (There will still be some dry flour visible.)
Fill muffin tins 3/4 full.
Bake for 30 to 35 minutes.
Cool and devour!
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