Prep time:
Cooking time: 15 minutes
Total time:
Serves: 12
65g plain flour
60g wholemeal flour (or just use plain flour)
1.5tsp baking powder
½tsp bicarbonate of soda
1tsp cinnamon
150g live natural or Greek yoghurt
75g muscavado or dark soft brown sugar (adjust to your taste)
1 large egg
25ml olive oil
1tsp vanilla extract
125g frozen blueberries
15g 15g chia seeds(optional)
1tsp demerara sugar for sprinkling
These muffins are utterly gorgeous but so much healthier than a shop bought version. So quick to make too. I often quickly knock these up for my cookery workshop participants to enjoy a freshly baked treat on arrival with a coffee. I am always asked for the recipe. Using olive oil and yoghurt give the muffins the lightest texture. The chia seeds add a bit of extra goodness but are entirely optional. I use frozen blueberries as they work just as well and are so much more convenient.
Note: sugar is to taste. I personally go low as I think the berries make them sweet enough.
- words: Charlotte Butterworth
- pictures: David Merewether
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