Lyle's Laidback Blueberry Muffins

Lyle's Laidback Blueberry Muffins

Easy. Quick. And oh-so tasty. These muffins make for a great breakfast treat - so start your day with a smile.

YIELDS

12 muffins

PREP TIME

20 minutes

COOK TIME

20-25 minutes

INGREDIENTS

FOR THE MUFFINS

  • 380g (13½oz) self-raising flour
  • 110g (4oz) Lyle's Golden Syrup
  • 50g (2oz) Tate & Lyle Golden Caster Sugar
  • 175ml (6floz) vegetable oil
  • 150g (5oz) thick Greek-style yoghurt
  • 3 large eggs, lightly beaten
  • 1 tsp vanilla extract
  • 1 lemon, zested
  • 30g (1¼oz) rolled oats
  • 150g (5oz) blueberries

FOR THE TOPPING

  • 1 tbsp Tate & Lyle Golden Caster Sugar
  • 1 tbsp rolled oats

INSTRUCTIONS

Get the day off to a great start

  1. Get the oven on to preheat 180°C/160°C Fan, 350°F, Gas 4.
  2. Sift the flour into a bowl and make a well in the center. Add the Lyle's Golden Syrup and Golden Caster Sugar, the vegetable oil, yoghurt, eggs, vanilla and lemon zest. Lightly and quickly stir together with a wooden spoon.
  3. Using a metal spoon, fold in the oats and the blueberries (the mixture will be very thick and paste-like - this is fine). Divide between paper cases in a 12-hole tin, filling almost to the tops.
  4. Mix the extra Golden Caster Sugar and the oats together and scatter over the muffins.
  5. Bake on the middle shelf for 25 minutes or until golden and risen (a fine skewer poked into the center should come out clean).
  6. Remove to a wire rack to cool for a few minutes
  7. Hold off until ready to eat (this is the hard bit) - then enjoy.

 

CHEF'S TIP

Eat them on the day - but they freeze well too if you're lucky enough to have any left over.