Blueberry Muffins
Recipe Serves 12
Ingredients
- 1¾ cups flour, wholemeal, plain
- 1 tsp flour, wholemeal, plain (additional)
- 1 tsp baking powder
- ½ tsp bicarbonate soda
- ½ tsp sea salt
- ¼ tsp cinnamon optional
- ⅓ cup oil, olive extra virgin
- ½ cup honey
- 2 egg room temperature
- 1 cup yoghurt, greek plain
- 2 tsp vanilla extract
- 1 cup blueberries (or other fruit of your choice), fresh or frozen
Instructions
- Preheat the oven to 200°C. If your pan isn’t non-stick, grease the cups on your muffin tin with butter, oil, or cooking spray.
- In a large mixing bowl, combine 1 ¾ cups of the flour with the baking powder, baking soda, salt, and cinnamon. Mix them together with a whisk.
- In a medium mixing bowl, combine the oil and honey and beat together with a whisk. Add the eggs and beat well, then add the yogurt and vanilla. Mix well.
- Pour the wet ingredients into the dry and mix with a big spoon, until just combined. In a small bowl, toss the blueberries with the remaining 1 teaspoon flour (this helps prevent the blueberries from sinking to the bottom). Gently fold the blueberries into the batter.
- Divide the batter evenly between the 12 muffin cups (if you have one, an ice cream scoop with a wire level works perfectly). Bake the muffins for 16 to 19 minutes, or until the muffins are golden on top and springy when touched, or until a toothpick inserted into a muffin comes out clean.
- Place the muffin tin on a wire rack to cool. If needed, run a butter knife along the outer edge of the muffins to loosen them from the pan.
- Muffins can be stored at room temperature for 2 days, in the refrigerator for up to 5 days, or in the freezer for up to 3 months.
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