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Cakes

Blueberry Muffins

These blueberry muffins are made with wholemeal flour for extra fibre, great for a feel-good breakfast, brunch or afternoon tea.

Makes 12

Difficulty
Easy
Preparation Time
Less than 30 minutes
Cooking Time
10 to 30 minutes
Bob's  Kitchen Recipe Card

Ingredients to make 12

  • 250g
    Wholemeal flour
  • 125g
    Fresh or frozen blueberries
  • 100ml
    Extra virgin olive oil
  • 125ml
    Honey or maple syrup
  • 140g
    Greek-style yoghurt
  • 2
    Eggs, preferably at room temperature
  • 1 tsp
    Plain flour
  • 1 tsp
    Baking powder
  • ½ tsp
    Bicarbonate of soda
  • ½ tsp
    Salt
  • ¼ tsp
    Ground cinnamon
  • 2 tsp
    Vanilla extract
  • -
    Coconut or cooking oil spray, for greasing
  • 1 tsp
    Granulated sugar, for sprinkling (optional)

Approximate Times

  • Preparation :
    Less than 30 minutes
  • Cooking :
    10 to 30 minutes

Method

  1. Preheat the oven to 220°C/Fan 200°C/Gas 7.
  2. If you have a non-stick 12-hole muffin tin it may not need greasing or lining with paper cases; otherwise, grease all 12 holes of your muffin tin with coconut or cooking oil spray, or line with paper muffin cases.
  3. In a large mixing bowl, mix the wholemeal flour with the baking powder, bicarbonate of soda, salt and cinnamon.
  4. In a medium mixing bowl, whisk together the oil and honey or maple syrup. Add the eggs and beat well, then add the yoghurt and vanilla and mix well. Pour the wet ingredients into the dry and mix well using a large wooden spoon.
  5. Put the blueberries in a small bowl and mix with the plain flour (this prevents them from sinking to the bottom of the muffins). Gently fold the blueberries into the mixture, which should be quite thick.
  6. Divide the mixture between the 12 muffin cups. Sprinkle the tops of the muffins with sugar, if using. Bake for 15–20 minutes, until the muffins are golden on top. Transfer to a wire rack to cool.