New year, new me!
Lol just kidding, I ate my body weight in creamy potato salad for dinner last night. #sorrynotsorry
But given that we're in the middle of summer and the only pants that fit me right now are my maternity jeans (not so great on those 40 degree days we had...except that it was a great excuse not to wear any pants...so maybe it's not so bad after all!) I should probably get back into the healthy eating groove. First stop: snacking. The solution: these wholemeal blueberry yoghurt muffins.
I love baking, and with the not-so-little lady on school holidays I thought to myself "Hey Julz*, instead of binge-watching the food channel why don't you actually get into the kitchen and make something..." - so muffins it was. Healthy muffins though, because of the aforementioned pants issue.
*right at this point I actually went off on a long tangent of singing The Beatles' Hey Jude in my head but replacing every 'Jude' with 'Julz'.
The muffins are wholemeal, moist and fluffy, lightly sweetened and packed with juicy fruit. And I mean packed; they're more like a ball of blueberries with just enough muffin batter to hold them together. Definitely my kind of muffin.
Greek yoghurt replaces milk, and adds a lot of moisture without making the muffins dense. In fact I was pleasantly surprised with how light and fluffy the muffins were given how dense the batter seemed, but the oven worked it's magic and the end result was healthy muffin perfection.
I found that some of the muffins stuck to the paper and some didn't, so I would recommend using a silicone muffin tray if you want to ensure the crumbs don't stick to the cups. Or just try your luck with the paper liners because they look so much nicer, whatevs. Perfect for lunchboxes, picnics or just because, wholemeal blueberry yoghurt muffins are a great way to get on board with healthy eating.
Blueberry Yoghurt Muffins
Makes 12 - adapted slightly from AWW
1&1/2 cups wholemeal self-raising flour
1/3 cup rolled oats (I used quick-cook)
1/2 cup firmly packed brown or coconut sugar
3/4 cup full fat greek yoghurt
1 tsp vanilla bean paste
1/3 cup melted butter or coconut oil
200g fresh of frozen blueberries
1) Preheat oven to 175 degrees Celsius. Line a 12-hole regular muffin tray with paper liners or spray with oil.
2) Combine sifted flour, oats and sugar in a large bowl.
3) Stir in eggs, yoghurt, vanilla and oil/butter. Add berries and gently fold through batter.
4) Divide mixture evenly between muffin tray holes. Bake for 20 minutes or until golden.
5) Cool in pan for 5 minutes before turning onto a cake rack.
- You can use any kind of berry
- If using coconut oil and frozen berries be aware that the oil will harden into clumps once the berries are added. They will melt during cooking and make no difference to the final product.
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