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Blueberry and Lemon Muffins

Blueberry and Lemon Muffins

Prep Time: 15 mins Cooking Time: 25 mins


  • ¾ cup (187ml) vegetable oil
  • 2 medium eggs, whisked
  • 1 cup (250ml) Greek yoghurt
  • ½ cup (125ml) maple syrup, or fruit purée
  • 1 teaspoon vanilla bean paste or extract
  • 2 cups (250g) wholemeal spelt flour
  • 2 teaspoon baking powder
  • ½ cup (45g) oats
  • 1 cup (175g) fresh or frozen blueberries
  • 4 tablespoons lemon curd
  • ¼ cup (30g) granola to sprinkle on top (optional, but may not be suitable if baby is under 12 months if it contains honey – alternatively you could make your own from the recipe at the start of the Sweet Treats section)



Preheat the oven to 180°C and grease or line a 12-hole muffin tray with cases


In a large bowl, mix together the oil, eggs, yoghurt, syrup and vanilla


Sift the flour and baking powder into the mixture — whisk to combine


Gently fold the oats, blueberries and lemon curd into the mixture


Divide the mixture evenly between the muffin cases and top with the granola, if desired


Bake your muffins in the oven for 20-25 minutes, or until golden brown and a knife comes out clean from the centre to show that they are cooked through


Serve once cooled.

Blueberry and lemon is a simply magical combination and one that Annabelle gobbled up even in his current snotty state!


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