Blueberry yoghurt muffins

    (2)
    27 min

    Blueberry muffins made with fat free natural yoghurt, makes a delicious treat.

    katiewhyte14

    Morayshire, Scotland, UK
    36 people made this

    Ingredients
    Makes: 12 large muffins

    • 280g plain flour
    • 1 teaspoon baking powder
    • 1/2 teaspoon bicarbonate of soda
    • 1/2 teaspoon salt
    • 2 medium eggs, beaten
    • 175g light brown sugar
    • 250ml fat free natural yoghurt (I use Onken)
    • 110g butter, melted
    • 1 teaspoon vanilla extract
    • 175g frozen blueberries
    • brown sugar and cinnamon, for dusting

    Method
    Prep:15min  ›  Cook:12min  ›  Ready in:27min 

    1. Preheat oven to 190 C / 170 C Fan / Gas 5. Line a 12 hole muffin tin with muffin cases.
    2. Sift the flour, baking powder, bicarbonate of soda and salt into a large bowl.
    3. In a second bowl, place the eggs, sugar, yoghurt, butter and vanilla into a bowl and beat until blended.
    4. Add the egg mix to the flour along with the frozen blueberries. Use a rubber spatula or metal spoon to fold the mixture until just combined. Do not overmix - the mixture will not be smooth. Divide the mixture between the 12 muffin cases and sprinkle over some sugar and cinnamon.
    5. Bake for 12 to 15 minutes, or until a skewer inserted comes out clean.

    Tip

    I use frozen berries as this keeps the blueberries whole whilst baking (and not just mushy). It makes 12 large muffins so if you wish to use cupcake cases this would make a lot more.

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    Reviews & ratings
    Average global rating:
    (2)

    Reviews in English (1)

    RachelJ76
    0

    These are fantastic! I used fat-free greek yoghurt and didn't feel the need to sprinkle the sugar/cinnamon at the end. Perfectly moist and low fat -- winner :o)  -  06 Jul 2017

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