Blueberry Yoghurt Muffins with a Honey Drizzle
I am always looking for a breakfast on the run idea for my daughter. I have two glass jars at the front door filled with breakfast options. One on either side so she can’t forget to grab something. In the jars I usually stack her favourites in rotation either my Apple Cinnamon Muffins, Stir Together Banana Muffins or Crunchies. Now I can add the brain food option of Blueberry Yoghurt Muffin.
My children enjoy Blueberry Muffins from a well know chain of coffee shops, each muffin is 452 calories and I am sure the bulk of the calories are made up of sugar. So the first adjustment they made when eating my latest creation was that they aren’t that sweet and rightly so. Who wants to consume 1/2 their daily allowance of calories in one muffin.
These really were so easy to mix together, you could make a batch with young children, grandchildren or for your partners on Valentine’s Day as a little morning treat with their coffee.
- 170g self-raising flour
- 1 teaspoon baking powder
- 150g unrefined golden caster sugar
- lemon zest from 1 lemon
- 70ml sunflower oil
- 1 egg, lightly beaten
- 100ml milk
- 100ml Greek yogurt
- 1 teaspoon vanilla extract
- 150g fresh blueberries, washed
- Spray release to grease cases
- 2 tablespoons of honey, heated for seconds in the microwave
- Preheat the oven to 170C.
- Grease 12 + 6 hole fairy cake tin or you can add the mixture to larger muffin tins, line and spray the paper fairy cup cases well. This batter is very runny and will stick to the paper cups if you don't grease them.
- In a mixing bowl add the flour, baking powder, sugar and lemon zest, stir all the ingredients together with a spoon.
- Add the blueberries to the flour mixture and gently stir the blueberries into the flour to coat ensuring you don't crush the berries.
- In a separate bowl add the oil, egg, milk, yogurt and vanilla and stir to just bring the ingredients together.
- Stir the wet ingredients into the dry ingredients.
- Spoon the batter into the fairy or muffin tins.
- Bake for 15-20 minutes or until golden brown and a tooth picks inserted come out clean.
- Allow the cakes to cool in the tin for a few minutes.
- In a microwave oven heat the honey for 5-10 sec or until warm.
- Gently pierce the cakes with a toothpick, spoon over a little honey on top of each cake.
- Allow the cakes to sit in the baking tray for 5 minutes then remove and cool on a cooling rack.
- The cakes can be eaten warm or cool and will keep for 2-4 days in a tin.