Photo of Berry, bran and yoghurt muffins by WW

Berry, bran and yoghurt muffins

5 - 6
PersonalPoints™ per serving
Total Time
35 min
10 min
25 min
Perfectly portable, these muffins will ensure you never need to miss breakfast.


White self-raising flour

1 cup(s), (200g)

Oat bran

1 cup(s), (120g)

Brown sugar

cup(s), (75g)

99% fat-free plain yoghurt

150 g

Skim milk

½ cup(s), (125ml)

Reduced fat oil spread

50 g, melted, cooled slightly


1 medium, lightly beaten

Frozen berries

200 g, mixed


  1. Preheat oven to 200°C or 180°C fan-forced. Line a 12-hole (⅓ cup/80ml capacity) muffin tin with paper cases.
  2. Combine flour, bran and sugar in a large bowl. Whisk yoghurt, milk, melted spread and egg in a jug until combined. Pour yoghurt mixture into flour mixture and stir until just combined (do not over-mix). Gently stir in frozen berries.
  3. Spoon mixture into paper cases. Bake for 20–22 minutes or until a skewer inserted into the centres comes out clean. Set muffins aside in tin for 5 minutes before turning out onto a wire rack to cool. Serve.


TIP: Make muffins ahead of time and freeze. In the morning, defrost in the microwave.