Blueberry Muffins


  • 2 large eggs
  • 150ml low-fat yogurt
  • 50ml rapeseed oil
  • 1 apple, grated
  • 1 banana, mashed
  • 4 tbsp honey
  • 1 tsp vanilla extract
  • 200g whole meal flour
  • 50g porridge oats, plus extra for sprinkling
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp bicarbonate of soda
  • pinch of salt
  • 1 1/2 tsp cinnamon
  • 1 tsp of mixed spice
  • 80g blueberries
  • 2tbsp mixed seeds


  • Heat oven to 180C. Line a 12-hole muffin tin with 12 large muffin cases.
  • In a jug, mix the eggs, yogurt, oil, apple, banana, honey, and vanilla.
  • Tip the remaining ingredients, except the seeds, into a large bowl, add a pinch of salt and mix to combine. 
  • Pour the wet ingredients into the dry and mix briefly until you have a smooth batter – don’t overmix as this will make the muffins heavy.
  • Divide the batter between the cases.  
  • Sprinkle the muffins with the extra oats and the seeds.  
  • Bake for 20-25 mins or until a toothpick comes out clean.