Greek Yoghurt Blueberry Muffins (Low Sugar Recipe)

Greek Yoghurt Blueberry Muffins (Low Sugar Recipe)

Ingredients

• 300 grams (2½ cups) plain flour
• 1 tablespoon baking powder
• ½ teaspoon bicarbonate of soda
• 110 grams (a heaped ½ cup) sugar
• 2 eggs, lightly beaten
• 160 ml (2/3 cup) oil (I used a mixture of canola and olive, but any is fine)
• 225 grams (1 cup) Greek yogurt
• 60 ml (¼ cup) milk
• 225 grams (1½ cups) blueberries
• extra sugar for sprinkling (optional)

Instructions

1. Preheat the oven to 190C/375F.
2. Combine the flour, baking powder, soda and sugar in a large bowl.
3. Combine the eggs, oil, yogurt, and milk in another bowl or jug.
4. Add the wet ingredients to the dry ingredients. Stir until just combined. Fold in the blueberries.
5. Spoon the batter into muffin cases placed in muffin pans (you can fill almost to the top). Sprinkle a little extra sugar (white or brown) over the top of the muffins, if you like.
6. bake for 17 to 20 minutes or until risen and golden and a skewer pushed into the centre comes out clean.
7. Cool on a wire rack, then store in an air tight container.

Notes

• These are NOT like the super sweet blueberry muffins you usually find in cafes and bakeries. If you have a sweeter tooth and think you’d prefer them a bit sweeter, simply sprinkle a bit of extra sugar over the top of your muffins before baking. Brown sugar works well!
• Although I've said this recipe makes 12 to 14 muffins, it really depends on the size of your muffin cases! I've made just 10 in big muffin cases, and a lot more in smaller ones.
• And as for cooking time... although I usually bake my muffins for 17 to 20 minutes, sometimes they take longer to cook if they're bigger. I recently made these again and they took a good 10 minutes longer to bake as they were quite big. Just keep checking with a skewer every few minutes if you don't think they're done after 20 minutes