Yoghurt & Blueberry Muffins (from things in the pantry)

I tried a new muffin recipe today, because I just got a new oven and I absolutely needed to test it out!

I was also keen to use yoghurt instead of milk to see what the difference in texture it might make. Well I’m in love with these muffins and with their blueberries and almonds you’re adding a couple healthy superfoods into your snack.

Yoghurt & Blueberry Muffins

INGREDIENTS

2 eggs
½ cup sugar
½ cup vegetable oil (I used a blended olive and seed oil)
1 teaspoon vanilla essence or almond essence
1 cup Plain Double Cream (or full cream) Yoghurt
2 cups Self Raising Flour
1 cup Blueberries (or berries of your choice)

METHOD

Preheat the oven to 200•C or 170•C of fan assisted.

Prepare the muffin cups in a 12 cup muffin tray.

Beat the eggs in a large bowl until frothy.
Add the sugar while beating.
Add the oil while beating.

Add the vanilla essence and the yoghurt and fold together.
Add the flour a bit at a time and fold together.

Fold in the berries.

Spoon the batter evenly into the muffin cups.

Add a sprinkle of almond flakes if you like.
Bake for 18-20 minutes in the middle of the oven.

Look at these yummy good muffins. I ate a couple before they were even cool - I love freshly baked muffins the best!

You can see that the blueberries cooked beautifully in the batter and add a wonderful purple punch to the yoghurt muffins.

VARIATIONS

Try a flavoured FRUITY yoghurt with chunks instead of a plain yoghurt. You might want to adjust the sugar measurements if your yoghurt is sweet.

Use different fruit cut into small chunks instead of berries. I used a mix of blueberries and gooseberries.

Add chopped nuts and chia seeds to the mixture or on top.

Tips:

I give the paper muffin cups a quick spray with non-stick baking spray for ease of removal.

Avoid over mixing the batter as it will make stodgy muffins rather than light and fluffy muffins.

Easy to screenshot recipe….

Yoghurt & Blueberry Muffins

INGREDIENTS
2 eggs
½ cup sugar
½ cup vegetable oil (I used a blended olive and seed oil)
1 teaspoon vanilla essence or almond essence
1 cup Plain Double Cream (or full cream) Yoghurt
2 cups Self Raising Flour
1 cup Blueberries (or berries of your choice)

METHOD

Preheat the oven to 200•C or 170•C of fan assisted.
Prepare the muffin cups in a 12 cup muffin tray.
Beat the eggs in a large bowl until frothy.
Add the sugar while beating.
Add the oil while beating.
Add the vanilla essence and the yoghurt and fold together.
Add the flour a bit at a time and fold together.
Fold in the berries.
Spoon the batter evenly into the muffin cups.
Add a sprinkle of almond flakes if you like.
Bake for 18-20 minutes in the middle of the oven.

Let me know if you try this out, especially with the variations. I reckon I could play with this recipe for days and come up with tasty options.

Enjoy!