Blueberry yoghurt muffins
Tall, tender blueberry muffins made with wholemeal flour and Greek yoghurt, sweetened with erythritol.
- Time35 min
- LevelEasy
- Costabout £0.29 a head
- Oven200°C (180°C fan)
Ingredients
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Method
- 1
Heat the oven to 200°C (180°C fan). Line a 12 hole muffin tin with paper cases.
- 2
Mix both flours, baking powder, salt and erythritol in a large bowl.
- 3
Whisk the eggs, yoghurt, milk, oil and vanilla in a jug. Pour into the dry mix and fold together with as few strokes as you can; a lumpy batter makes lighter muffins.
- 4
Fold in the blueberries. Divide between the cases, filling them about three quarters full.
- 5
Bake for 20 to 22 minutes until risen, golden and a skewer comes out clean.
21 min - 6
Cool in the tin for 5 minutes, then on a rack. Best eaten the same day, or freeze for up to a month.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.