Blueberry Muffins
MauriceShare
With Greek yoghurt, wholemeal flour, hidden veg and zero refined sugars, this blueberry muffin is a great healthy on-the-go snack for you or your child.
Healthy Blueberry Muffins
Rated 5.0 stars by 2 users
Category
Breakfast, Snack
Author:
Maurice
Servings
12
Prep Time
15 minutes
Cook Time
18 minutes
How good is a blueberry muffin! It takes me back to the 2010’s when Melbourne cafes were littered with them. You can still find them to buy in some places, but how good is a fresh homemade muffin. Especially without the guilt of it being loaded with sugar. These muffins are no different to having a healthy snack of some wholemeal toast with a bit of fruit and yoghurt – except it’s a muffin, yay!
Ingredients
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4 Orange Veg Blocks, defrosted
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1¼ cups of wholemeal flour
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½ cup plain flour
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¼ teaspoon ground cinnamon
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¼ teaspoon fine salt*
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1 teaspoon baking powder
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½ teaspoon bicarb soda (also known as baking soda)
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⅓ cup Extra Virgin Olive Oil
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2 eggs (room temperature if possible)
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½ cup honey (that’s a tiny amount per muffin!)
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¾ cup Greek Yoghurt
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1 teaspoon vanilla essence
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1 cup of frozen blueberries (do not defrost)
Directions
Preheat the oven to 200 degrees celcius on bake.
Lay your muffin moulds into your 12 cup muffin tin.
Add to a large bowl: wholemeal flour, plain flour, baking powder, bicarb soda, salt and cinnamon. Whisk well.
In another bowl (that is microwavable), add the honey. Place in the microwave for 30 seconds to soften the honey, but so it’s not too hot. Then add the oil, eggs and vanilla essence and beat well. Finally, add the defrosted Veg Blocks and the Greek yoghurt. Mix well.
Pour the wet ingredients into the dry ingredients and mix together with a wooden spoon until combined. Then pour in the frozen blueberries and fold them through.
Pour the batter into the 12 moulds.
Place in the oven for 18 minutes (if your oven runs hot it may only take 16 mins), or until a pierced skewer comes out clean.
Leave the tray of muffins to cool on a cooling rack.
Eat fresh for 24 hours, or store in the freezer.
Recipe Note
*To increase your potassium intake, and to reduce your sodium intake, I use ‘potassium’ salt. Potassium is good for us and sodium (regular salt) isn’t. What’s really interesting is that potassium has a similar flavour enhancing effect as sodium. So that just begs the question, why don’t more people use it! (Check the ingredient deck of the salt, but typically it will be 50% potassium and 50% sodium. The common ones available are Diet Rite and Heart Salt.)