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Blueberry and Yoghurt Muffins
Moist blueberry yoghurt muffins have a perfect crumb
Servings: 6 muffins
Ingredients
- 4.5 oz plain flour - I used half spelt and half normal flour
- 1.5 oz sugar
- Zest 1/2 Orange
- 1 tsp baking power
- pinch salt
- Yoghurt from one Total split pot* - about 4oz
- 1 egg
- 2 oz milk - soy or regular
- 2 oz sunflower oil
- Blueberry compote from a Total spilt pot
- 1 tsp rolled oats
Instructions
- Pour the wet ingredients into a jug and whisk with a fork. Mix the dry ingredients. Add the wet ingredients to the dry and fold together (the batter should be lumpy and mixing should take no more than 15 folds). Divide half the mixture out into the muffin pan, add a blob of compote to each muffin and then top with the remainder of the batter and sprinkle with the oats. Bake at GM5/190C/375F for 20 – 25 mins until risen.
- Eat warm from the oven, but beware of hot scalding compote!
Notes
*I think that any plain yoghurt and jam would work well, you may need less milk with a thinner yoghurt.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Serving: 6muffins | Calories: 220kcal | Carbohydrates: 25g | Protein: 4g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 30mg | Sodium: 24mg | Potassium: 158mg | Sugar: 8g | Vitamin A: 75IU | Calcium: 77mg | Iron: 1.2mg