Blueberry Oat And Yoghurt Muffins | Donna Hay

Name: Blueberry Oat And Yoghurt Muffins | Donna Hay
Ingredients: 2½ cups (375g) self-raising (self-rising) flour, sifted; ⅔ cup (150g) 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

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Ingredients

2½ cups (375g) self-raising (self-rising) flour, sifted
⅔ cup (150g) 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

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