13 February 2014

Blueberry Muffins

These blueberry muffins are everything a blueberry muffin should be. Takes me back to childhood when I made my first ever batch. They were a packet mix, the blueberries came in a tin and I may not have realised that you need to drain the liquid off. Needless to say, they turned out a little green and overly moist.

You won't make that mistake here as you use fresh or frozen berries.

These are also from my Aldi find, 'Muffins & Bakes' - from the .
  • 225g plain flour (can use wholemeal)
  • 1 tsp bicarb soda
  • 1 tsp allspice OR 1/2 tsp nutmeg & 1/2 tsp cinnamon
  • 115g caster sugar
  • 3 egg whites
  • 3 tbsp low-fat margarine, melted
  • 150ml natural yoghurt
  • 1 tsp vanilla essence
  • 150g blueberries*
  • 2 tbsp rolled oats
*I have also made these using 50g chopped strawberries and 1 apple, peeled and chopped.

Preheat oven to 190C (180C fan-forced). Line or grease a 12-whole muffin tin. 

Combine flour, bicarb, spices and sugar. Whisk egg whites until foamy and add to dry ingredients. Add margarine, yoghurt, vanilla and blueberries. Mix well. You may need to add a little milk if the mix is too dry. 

Spoon even amounts into muffin tin and sprinkle with rolled oats. Bake for 20-25 minutes until golden brown and oats crisp. Test with a skewer to ensure they're cooked through.

My old housemates used to devoured these in what seemed like minutes. Definitely ticks all snack criteria!