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.

1. Preheat oven to 180°C. Line a 12 hole muffin tray with paper cases
2. Combine the flours, baking powder, bicarbonate of soda and cinnamon in a mixing bowl. Then make a well in the centre.
3. In a jug, mix the yoghurt, sugar, oil, egg and vanilla, whisking together with a fork. Pour the mix into the well of the flour mixture and gently combine. When you have a beautiful batter, add the berries and chia seeds.
4. Put a generous tablespoon into each muffin case, sprinkle over the demerara sugar (if using) and bake for 15 mins until risen and golden. Cool on a wire rack.

Note: sugar is to taste. I personally go low as I think the berries make them sweet enough.