Blueberry Muffins

These healthy muffins are a far cry from the coffee shop version, which are loaded with fat and sugar. They’re made with olive spread, which is higher in unsaturated fats than butter, and less sugar than traditional muffins. I’ve also used Greek yogurt, which gives them a deliciously light, moist texture.

Makes 12 muffins

200 g (7 oz) self-raising flour

75 g (3 oz) brown sugar or honey

75g (3oz) olive spread or butter, melted

2 eggs

1 tsp vanilla extract

4 tbsp milk

100 ml (3 ½ fl oz) plain low fat Greek yogurt

125 g (4 oz) fresh blueberries or 75 g (3 oz) dried blueberries

 

Pre-heat the oven to 200 C/ fan 180 C/Gas 6. Line 12 muffin tins with paper cases.

Place the flour in a large mixing bowl. In a separate bowl, mix together the honey, melted olive spread or butter, eggs, vanilla, milk and yogurt then pour into the flour mixture. Stir until just combined. Fold in the blueberries.

Divide the mixture among the muffin cases and bake for approximately 20 minutes until the muffins are risen and golden.