Wholemeal blueberry muffins

    45 min

    A variation on the raisin muffin recipe I posted a while back, this time with added blueberries. In this recipe I have used sultanas instead of sugar to add sweetness. The actual amount of sugar contained in the sultanas is about the same as normally added to a sweet muffin recipe. However, the advantage is that the fibre, minerals and vitamins of the dried fruit come in proportion to the sugar.


    Cambridgeshire, England, UK
    24 people made this

    Makes: 12 blueberry muffins

    • 400g wholemeal flour
    • 200g sultanas
    • 100g extra virgin olive oil
    • 100g blueberries
    • 1 teaspoon mixed spice
    • 2 eggs, lightly beaten
    • juice and zest of 1/2 lemon
    • 2 tablespoons yoghurt
    • 1 level teaspoon cream of tartar
    • 200ml water
    • 1 level teaspoon bicarbonate of soda

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Preheat the oven to 200 C / Gas 6. Line a 12 hole muffin tin with paper cases.
    2. In a large mixing bowl, combine all of the ingredients and mix thoroughly. Spoon the mixture into the prepared paper cases, filling only to half way to ensure room for a good rise.
    3. Bake in the preheated oven for 10 minutes at 200 C / Gas 6 then reduce the temperature to 170 C / Gas 3 for a further 20 minutes cooking. The muffins are ready when risen and golden brown and a skewer inserted into the centre comes out clean. Remove from the oven and serve warm if desired, or allow to cool completely before serving.


    These muffins are best eaten warmed before serving. The texture becomes light and fluffy that way. One minute in a microwave from frozen or 30 seconds from room temperature works well.

    Freezing tip

    When cool can be kept frozen in a cake tin and heated in a microwave on high for 1 minute before serving.

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