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Lemon & Blueberry Muffin Inspired Granola
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Lemon & Blueberry Muffin Inspired Granola

Lemon & Blueberry Muffin Inspired Granola

with Greek Style Natural Yoghurt | Serves 2

The iconic flavours of a lemon and blueberry muffin but served with granola on Greek style yoghurt. This is a simple yet delicious breakfast to remember.

Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time20 minutes
Cooking time15 minutes


serving amount

1 unit(s)


125 grams


120 grams


(Contains Cereals containing gluten May contain Nuts, Milk, Soya)

300 grams

Greek Style Natural Yoghurt

(Contains Milk)

Not included in your delivery

5 tsp



Nutritional information

Energy (kJ)2388 kJ
Energy (kcal)571 kcal
Fat23.6 g
of which saturates13.2 g
Carbohydrate75.6 g
of which sugars41.1 g
Protein13.4 g
Salt0.4 g
Always refer to the product label for the most accurate ingredient and allergen information.


Small sauce pan


To Start

a) Zest and juice the lemon into a small saucepan.

b) Add the blueberries and sugar (see pantry for amount) to the saucepan. 

Bring on the Blueberry Topping

a) Heat the blueberry mixture on medium heat until it turns a deep purple colour and slightly thickens, 4-5 mins.

b) Set aside to cool, 5 mins.

Breakfast is Served

a) Divide the yoghurt between 2 serving bowls.

b) Add 1 quarter of the blueberry mixture to each bowl, then lightly mix to create a swirl.

c) Scatter the granola over each yoghurt bowl, then drizzle over the remaining blueberry mixture to finish.

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