Lyle’s Laidback Blueberry Muffins

Name: Lyle’s Laidback Blueberry Muffins
Yield: 10+
Ingredients: 380 g Self raising flour; 50 g Tate & Lyle Fairtrade Golden Caster Sugar; 175 ml Oil; 150 g Greek-style natural yoghurt; 3 Egg; 1 tsp Dr Oetker Madagascan Vanilla Extract; 1 Lemon zest; 30 g Oats; 150 g Blueberries; 2 tbsp Lyle’s Golden Syrup Tin; 1 tbsp Tate & Lyle Fairtrade Golden Caster Sugar; 1 tbsp Oats

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Prep

<30 MIN

Bake

20-25 mins

Serves

10+

Difficulty

Medium

About

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

made using

Lyle’s Golden Syrup Tin

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Quick & Easy Medium Breads & Muffins 10+

Instructions

Ingredients

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Get the day off to a great start

Step 1

Get the oven on to preheat 180°C/160°C Fan, 350°F, Gas 4.

Step 2

Sift the flour into a bowl and make a well in the centre. Add the Lyle's Golden Syrup, Tate & Lyle Fairtrade Golden Caster Sugar, vegetable oil, yoghurt, eggs, vanilla and lemon zest. Lightly and quickly stir together with a wooden spoon.

Step 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.

Step 4

Mix the extra Tate & Lyle Fairtrade Golden Caster Sugar and the oats together and scatter over the muffins.

Step 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).

Step 6

Remove to a wire rack to cool for a few minutes

Hold off until ready to eat (this is the hard bit) - then enjoy.