Dualit Product Recipe

Fruity breakfast muffins with oats.

Breakfast muffins packed with Oats, fresh fruit and yoghurt, all you need to start your day the right way.
Serves: 6 Preparation Time: 15 minutes Cooking Time: 30 minutes

Brteakfast muffins with blueberry/raspberry and oats.


  • 175 SR flour
  • 75g Castor sugar
  • 50g Rolled oats.
  • 1 Tsp baking powder
  • 2 Medium eggs.
  • 100ml Natural yoghurt (4-6 tablespoons )
  • 100g fresh blueberries or raspberries.
  • 50g butter ( melted )
  • 25g rolled Oates for topping. 1 x tsp for each muffin.
  • 1 x Tsp of lemon curd inside for each muffin ( optional see notes.)
  1. Preheat the oven to 180/160 fan
  2. In a large bowl add the flour, baking powder sugar and oats and blend to combine and break down the oats.
  3. Melt the butter in a small dish and allow to cool a little.
  4. Mix together the eggs and yoghurt, then add th melted butter, stir in.
  5. Slowly pour in the wet mix into the dry continuing to mix until a thick batter has formed.
  6. Use a spoon to gently fold in the blueberries/raspberries.
  7. Place 6 muffin cases into a muffin tin, and spoon the batter in each level to the top, sprinkle a teaspoon of the rolled oates over the top of each one.
  8. Place in the oven for 20-25minutes until the top is golden brown and/or a skewer comes out clean.

Top tips......

For a lemon curd filling, fill half the muffin case with the batter, add the lemon curd into the middle and fill to the top with remaining batter.

Add chopped nuts into the batter or on top of the muffins before baking.

Add sliced banana in place of blueberry or raspberries.

Jumbo oats, especially on top in place of fine or medium oats.

If using jumbo oats, place in to a processor or chopper first to break them down a little.

Delicious warmed.