Blueberry and Lemon Muffin Inspired Granola
Serves 2 | with Greek Style Natural Yoghurt
- Milk
- Barley
- Cereals containing gluten
- Oats
- Nuts
- Pistachio nuts
- Soya
- Brazil nuts
- Pecan Nuts
- Cashew nuts
- Hazelnuts
- Almonds
- Milk
- May contain traces of allergens
The iconic flavours of a lemon and blueberry muffin but served with granola and creamy Greek style yoghurt.
Ingredients
1 unit(s)
Lemon
125 grams
Blueberries
300 grams
Greek Style Natural Yoghurt
(Contains: Milk)
120 grams
Granola
(Contains: Barley, Cereals containing gluten, Oats May be present: Nuts, Pistachio nuts, Soya, Brazil nuts, Pecan Nuts, Cashew nuts, Hazelnuts, Almonds, Milk)
Not included in your delivery
5 tsp
Sugar
Nutrition Values
Utensils
Cooking Steps
a) Zest and juice the lemon into a small saucepan.
a) Add the blueberries and sugar (see pantry for amount) to the lemon saucepan.
b) Heat the blueberry mixture on medium heat until it turns a deep purple colour and slightly thickens, 4-5 mins.
c) Set aside to cool, 5 mins.
a) Divide the yoghurt between 2 serving bowls or appropriately sized glasses.
b) Add 1 quarter of the blueberry mixture to each bowl or glass, then lightly mix to create a swirl.
c) Scatter the granola evenly over the yoghurt, then spoon over the remaining blueberry mixture to finish.
Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The lemon and blueberry combination is well-received, with the lemon in particular adding a refreshing lift to the dish.
- Ease of prep: Simple enough to make without referring to the recipe card, though some find the compote step a little involved for an early morning.
- Suggestions: If time is short in the morning, consider using the components without cooking the blueberries — it still works well. You may also find you don't need all the granola.
- Next-day meals: The components work well used separately or reassembled in your own way, making this a flexible breakfast option.
