Blueberry Lemon Muffins with Yoghurt

Having a small fruit muffin for a snack can help satisfy a sweet tooth. These Blueberry Lemon Muffins with Yoghurt have great flavours; the Yoplait Greek Lite Honey yoghurt helps to keep the calories down by providing sweetness and moisture (which means less sugar and butter needs to be added in comparison to other muffin recipes). If you can’t stop yourself from eating more than one, freeze the rest in an airtight container or bag and take them out as needed!

Makes: 24


– 85 ml milk
– 60 ml lite vegetable oil
– 180 g Yoplait Greek Lite Honey yoghurt
– 1 egg
– 260 g plain flour
– 60 g sugar
– 1 tblspn lemon zest
– 1 tblspn lemon juice
– 2 1/2 tspns baking powder
– 1/2 tspn baking soda
– 1/2 tspn salt
– 190 g fresh NZ blueberries


Heat oven to 200ΒΊC. Grease bottoms only of 12 regular-Β­size muffin tray, or line with paper baking cups.

In large bowl, beat milk, oil, yoghurt and egg using wire whisk or fork. Stir in all other ingredients and then gently stir in the blueberries.

Divide batter evenly among muffin cups and bake for 16 to 18 minutes or until golden brown. Cool for 5 minutes; remove from the tray.

To Serve: Slice the top and add a little Yoplait Greek Lite Honey yoghurt.

Image / Supplied

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