Anzac blueberry muffins




Prep Time


Cook Time

These healthy muffins are good for an on-the-run breakfast.



For the anzac blueberry muffins

  • 1 cup fresh or frozen blueberries
  • 1 cup brown sugar
  • 1 cup flour
  • ½ cup wholemeal flour
  • ½ cup rolled oats
  • ½ cup desiccated coconut
  • 2 teaspoons baking powder
  • 2 eggs
  • 1 cup milk
  • ¼ cup golden syrup
  • 60g butter — melted
  • ½ teaspoon baking soda


For the anzac blueberry muffins

  • Preheat the oven to 190°C (170°C fan bake). Spray a 12-count muffin pan with baking spray.
  • Combine the blueberries, sugar, flour, wholemeal flour, rolled oats, coconut and baking powder in a large bowl.
  • Whisk the eggs in a second bowl. Add the milk, golden syrup, butter and baking soda and whisk to combine.
  • Fold the wet ingredients into the dry ingredients and mix gently until just combined.
  • Divide between the prepared muffin cups.
  • Bake for 12–15 minutes or until golden and cooked through.