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Wholemeal Blueberry Muffins

Wholemeal Blueberry Muffins

Prep Time: 10 mins Cooking Time: 20 mins


  • 2 medium eggs, whisked
  • ¾ cup (187ml) vegetable oil
  • 1 cup (250ml) thick natural yoghurt
  • 1/3 cup (83ml) fruit purée
  • 2 cups (250g) wholemeal spelt flour
  • 1 tablespoon flaxseed
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 1 cup (175g) blueberries
  • ¾ cup (67g) oats



Preheat the oven to 190°C and grease or line a 12-hole muffin tray with cases


In a large bowl, mix together the eggs, oil, yoghurt and fruit purée


Sift the flour, flaxseed, baking powder, cinnamon and nutmeg into the mixture – whisk to combine


Gently fold the blueberries and oats into the mixture


Divide the mixture evenly between the muffin cases


Bake for 15-20 minutes, or until golden brown and a knife comes out clean from the centre to show that they are cooked through


Serve once cooled.

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