It’s that season where I have an abundance of berries in the fridge so I thought why not make some healthy blueberry muffins that the whole tribe can enjoy. It’s school holidays, so these are the perfect snack or even breakfast on the go.
These muffins are not overly sweet due to the honey content, but you can add slightly more if you prefer. You can also omit the honey for regular, raw or brown sugar or even maple syrup, if honey isn’t your thing.
I kid you not, the smell of these through the house is amazing - they smell like cinnamon donuts but better and honestly they’re light and fluffy and so so good.
What you need
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2½ cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda, (bicarbonate of soda)
1/4 cup honey
1/2 teaspoon salt
1 heaped tsp cinnamon (or a dash more)
2 large eggs, lightly beaten
2/3 cups oil, (I use either vegetable, canola or light olive oil, but any oil is fine.)
170g Greek yogurt, I prefer authentic Greek yogurt, but any Greek yogurt works. You may have to adjust the amount of milk.
1/3 cup milk (any milk is fine)
1½ cups blueberries
Raw sugar, for sprinkling (optional)
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Preheat the oven to 180°c
Combine the flour, baking powder, baking sod and salt in a large bowl.
Next combine all the wet ingredients, the eggs, oil, yogurt, honey, and milk in another bowl or jug.
Add the wet ingredients to the dry. Stir until just combined. Fold in the blueberries.
Spoon the batter into muffin cases placed in muffin pans.
Sprinkle a little extra sugar over the top of the muffins, if you like, then bake for 17 to 20 minutes or until risen and golden and a skewer pushed into the centre comes out clean.
Cool on a wire rack, then store in an air tight container.
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