healthy blueberry muffins

1 cup plain flour
1 cup wholewheat flour
1 teaspoon baking powder
sprinkle of salt
1 teaspoon vanilla extract
1 teaspoon soda bicarbonate
½ cup brown sugar
½ cup honey
2 eggs
1/2 cup oil
1/2 cup Greek yogurt
1½ cups blueberries

Preheat the oven to 190C/375F.
Combine the flour, baking powder, salt, soda and sugar in a large bowl.
Combine the eggs, oil, honey, yogurt and vanilla extract in another bowl or jug.
Add the wet ingredients to the dry. Stir until just combined. Fold in the blueberries. Do not over mix the blueberries. You want the batter to be a soft dropping consistency.
Spoon the batter into muffin cases placed in muffin pans (you can fill almost to the top). Bake for 17 to 20 minutes or until they rise and get a golden colour and a skewer pushed into the center comes out clean.
Cool on a wire rack, then store in an air tight container.

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