"A fresh batch of wholemeal blueberry yogurt muffins to keep the energy levels strong after a workout at @fernwoodfitness. The best thing about these little beauties are that you probably already have the ingredients at home to make them "
Wholemeal Blueberry Yoghurt Muffins
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Recipe Intro From katnt
blueberry yogurt muffins sound good to me.
Wholemeal Blueberry Yoghurt Muffins by @katnt
Ingredients:
1¾ cups of wholemeal flour
1 teaspoon baking powder
½ teaspoon baking soda
A pinch of pink sea salt
1 cup of natural or Greek yoghurt
½ cup honey (or maple syrup if preferred)
⅓ cup extra virgin olive oil (melted coconut oil can also be used)
2 organic free range eggs at room temperature
2 cups of fresh or frozen blueberries (raspberries also work a treat for this recipe!)
Directions;
Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit) and grease a 12 muffin tin with baking paper or coconut oil
In a large mixing bowl, combine the dry ingredients (flour, baking powder, baking soda and pinch of salt). Whisk to combine
In a separate bowl, combine the wet ingredients (olive oil, honey/maple syrup) and whisk to combine. Once whisked well, add the two eggs and continue to whisk well then add the yoghurt and continue to combine.
Pour the wet ingredients mixture into the bowl of dry ingredients and mix with a wooden spoon until just combined. Be careful not to over mix. Fold blueberries into the muffin mix.
Divide the muffin mix between your prepared muffin tin.
Bake for 20-24 minutes or until muffins are golden on top and a toothpick comes out clean.
Divide the batter evenly between the 12 muffin cups (I used an ice cream scoop with a wire level, which worked perfectly). Sprinkle the tops of the muffins with turbinado sugar. the muffins for 22 to 24 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.
Allow the muffins to cool before serving