• 300g/12oz Odlums Coarse Wholemeal Flour
  • 25g/1oz Odlums Wheat Bran
  • 2 Teaspoons Odlums Baking Powder
  • 1 Teaspoons Odlums Bread Soda (sieved)
  • 125g Carton Natural Yogurt
  • 150ml / ¼ pt Milk (plus a little extra)
  • 2 Eggs
  • 75g/3oz Shamrock Light Muscovado Sugar
  • 4 Tablespoons Sunflower Oil
  • 2 Teaspoons Vanilla Extract
  • 2 Tablespoons Honey
  • 225g/8oz Blueberries


  1. Preheat oven to 190°C/375 F/Gas 5. Line a 12 hole muffin tin with large muffin paper cases.
  2. Mix flour, bran, baking powder, bread soda together in a large mixing bowl.
  3. Pour the yogurt, milk, eggs, sugar, oil, vanilla and honey into a large jug or bowl and beat well together.
  4. Make a well in the centre of the dry ingredients and pour in the liquid ingredients. Mix well and then add in the blueberries. Stir, taking care not to over mix.
  5. Divide the mixture between the muffin cases and bake in the preheated oven for about 25 minutes until risen and golden brown.
  6. Cool on a wire tray!