Spring break for the little ones is here, and we spent the week finding new experiences to share together.
We woke up to a gorgeous blue sky this Sunday in Seattle. Knowing that I had rolled oats in my pantry, and some natural Greek yogurt, I decided to bake some Oatmeal, Yogurt and Blueberry muffins with my daughter. She is becoming more and more hands-on in the kitchen and she adores baking.
Who doesn’t? I’m teaching her the love of cooking and I love to see her enthusiasm for learning how to roll up her sleeves and bake.
This recipe offered a great opportunity for her to measure, mix, divide and get the muffins into the oven (at 350 degrees for 20 to 25 minutes). While we waited for the muffins to bake, we ate fresh fruit and caught up on our plans for the day. Before we knew it, we were enjoying warm, delicious muffins.
I cannot stress enough how wonderfully they came out. Not too sweet, soft, balanced and so tasteful. I would definitely experiment variations by keeping the same base and simply substituting different berries.
The recipe suggests frozen blueberries; however, I used fresh ones. Loved it!
- 2 cups (375g) self-raising (self-rising) flour, sifted
- ⅔ cup (110g) caster (superfine) sugar, plus extra, for sprinkling
- 3 eggs, lightly beaten
- ¾ cup (180ml) vegetable oil
- ½ cup (140g) thick Greek-style (natural) yoghurt
- 1 teaspoon vanilla extract
- ⅓ cup (30g) rolled oats, plus extra, for sprinkling
- 1 cup (150g) frozen blueberries
- Preheat oven to 180°C (350°F). Place the flour, sugar, egg, oil, yoghurt and vanilla in a bowl and mix until just combined. Gently fold through the oats and blueberries. Divide the mixture between 12 x ½ cup-capacity (125ml) muffin tins lined with paper cases. Sprinkle with extra oats and sugar and bake for 25–30 minutes or until golden and cooked when tested with a skewer. Turn out onto a wire rack to cool. Makes 12.