These delicious little snacks are perfect for lunch boxes, picnis or morning and afternoon tea.


  • 1 cup of all purpose flour

  •  tblsp sugar

  • ¼ tsp salt

  • ¼ tsp baking powder

  • ¼ tsp baking soda

  • 1 egg

  • 2 Blueberry Probots

  • 3 tblsp canola oil

  • 2 tblsp milk

  • ½ cup frozens blueberries


  • 1.

    Preheat oven to 180 degrees celsius. Lightly grease a mini muffin pan with butter or oil.

  • 2.

    In a small bowl, combine the flour, sugar, salt, baking powder and baking soda. In another bowl, combine the egg, yogurt, oil and milk. Stir into dry ingredients just until moistened. Fold in blueberries.

  • 3.

    Fill greased or paper-lined muffin cups three-fourths full. Bake at 180° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Nutritional information

Nutritional analysis per serving (4 servings)

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Recipe courtesy of: The collective.

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