Ah, the humble Blueberry Muffin – Often considered a breakfast staple or delicious “grab and go” snack. However, with this delicious recipe, you can make delicious blueberry muffins part of your daily diet. It also freezes well and can be made more cost-effective with the use of frozen blueberries or whatever fruit is on offer.
Rather than focusing solely on the macronutrients on these muffins, allow me a small sales pitch on why the blueberry should be part of your diet. Blueberries contain important micronutrients such as iron, vitamin k, calcium, and zinc alongside being a great source of fiber.
Anyway, don’t you hate it when people spend hours making small talk and fail to crack on and tell you how to make the recipe?
Let’s crack on…
Low Fat Blueberry Muffins
*300g Self-raising flour
*125g Soft Brown Sugar
*190g Fat-Free Greek Yogurt
*1 Teaspoon Vanilla Paste
*2 Medium Eggs
Pre heat your oven to 180 degrees and set aside 12 muffin cases, I use silicone as they’re easier because you don’t need a muffin tin, but do what works best for you.
In a large bowl mix together your flour and sugar and then add your berries. Now whisk your eggs together with a fork and add to the mix followed by the greek yogurt and vanilla paste.
When everything is evenly combined (and this will be a very thick batter so don’t be alarmed) spoon the mix into the muffin cases and bake for around 20-25minutes or whenever a skewer comes out clean.
Set aside for 45minutes to cool, enjoy right away or freeze for later easy future snacking.