Healthy Blueberry Muffins
These healthy blueberry muffins are made with wholemeal flour for extra fibre, sweetness from the natural honey or maple syrup.
Super easy to make and the addition of blueberry yogurt takes them to the next level of blueberryness!
Ingredients -
- 250g/9oz Wholemeal flour
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- ½ tsp fine sea salt
- ½ tsp cinnamon
- 100ml/3½fl oz extra virgin olive oil
- 125ml/4fl oz honey or maple syrup
- 2 free-range eggs, preferably at room temperature
- 140g High protein blueberry yogurt/or natural Greek yogurt
- 2 tsp vanilla extract
- 125g/4½oz blueberries
- 1 tsp plain flour
- 1 tbsp granulated sugar - for sprinkling (optional)
Method -
Preheat the oven to 220C/200C Fan/Gas 7.
Line a 12-hole muffin tin with paper cases.
In a large bowl put all the ingredients in – in the order that they are listed and mix well.
Put the blueberries in a small bowl and mix with the plain flour (this prevents them from sinking to the bottom of the muffins). Gently fold the blueberries into the mixture, which should be quite thick.
Divide the mixture between the 12 muffin cases.
Sprinkle the tops of the muffins with sugar, if using.
Bake for 15 minutes, until the muffins are golden on top.
Transfer to a wire rack to cool and enjoy!
Each muffin provides 200 kcal, 5g protein, 24g carbohydrates (of which 10.5g sugars), 9g fat (of which 2g saturates), 2g fibre and 0.5g salt.
