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Blue Berry Yoghurt Bran Muffins

Blue Berry Yoghurt Bran Muffins


  • 500 ml (2 cups) cake flour
  • 250 ml 1 cup wheat bran
  • 3 tsp baking powder
  • 160 ml (2/3 cup) white sugar
  • 1 cup berries fresh or frozen, if frozen ensure berries are defrosted
  • 2 large eggs
  • 500 ml (2 cups) full cream plain yoghurt
  • 2 tsp vanilla essence
  • 125 ml (½ cup) sunflower or canola oil


  • Preheat oven to 180° C.
  • Mix the dry ingredients in a bowl (cake flour, wheat bran, baking powder, sugar and berries).
  • Beat the eggs, yoghurt, vanilla essence, and oil together in a separate bowl.
  • Mix the beaten eggs and yoghurt into the dry ingredients with a wooden spoon. Mix till all is well combined being careful not to overmix.
  • Line muffn tins with baking cases or spray with non-stick spray.
  • Scoop about a spoon into each casing.
  • Bake at 180°C for 20 - 25 min or until golden brown.

Tip: use the toothpick test to check if the muffins have baked fully inside.

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