Healthy blueberry muffins


These quick and easy wholemeal spelt vanilla muffins contain no refined sugar or butter, but still taste fluffy and delicious. They’re perfect for kids’ lunch boxes and can be stored in your freezer for up to 3 months.

9 Ingredients

  • 280g (1 3/4 cups) wholemeal spelt flour

  • 2 tsp baking powder

  • 1/4 tsp ground cinnamon

  • 80ml (1/3 cup) light extra virgin olive oil

  • 125ml (1/2 cup) maple syrup

  • 2 eggs

  • 260g (1 cup) blueberry yoghurt

  • 2 tsp vanilla extract

  • 190g (1 1/4 cup) frozen blueberries

5 Method Steps

  • Step 1

    Preheat oven to 180C/160C fan forced. Lightly grease a 12-hole, 80ml (1/3 cup) capacity muffin pan.

  • Step 2

    Sift the flour, baking powder and cinnamon into a bowl. Set aside.

  • Step 3

    Whisk the oil and syrup together in a jug until combined. Add eggs, yoghurt and vanilla. Whisk well until combined.

  • Step 4

    Make a well in the centre of flour mixture. Pour in oil mixture. Stir until just combined. Use a metal spoon to fold in 1 cup blueberries.

  • Step 5

    Spoon batter into muffin holes. Scatter over remaining blueberries. Bake for 25 minutes or until a skewer inserted into the centre comes out clean. Set aside in the pan for 2 minutes to cool slightly before transferring to a wire rack to cool completely.

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Recipe Notes

Store muffins, covered, in an airtight container for up to 3 days, or freeze for up to 3 months.

Nutritional Information

Per serving

  • 211

  • 884 kj

  • 8g

  • 1.6g

  • 2.8g

  • 5.4g

  • 80mg

  • 29.1g

All quantities above are averages

Image by Liz Macri

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