Blueberry greek yogurt muffins

I’m going to call myself a “muffin-woman”... I love eating muffins, not just because are tinny little cakes, but because, for me, it’s a lot much easier to play with the ingredients. I love to make old recipes and also change them into a healthier ones. We are very concerned about what we eat, and if you want to eat a sweet every-single-day, you must be clever and create some delicious treats, but using healthier ingredients. So, that’s what I do for my “daily bakings”.

And this recipe is for those “daily-healthy-indulgence” days. A muffin made with plain yogurt, and just a little vegetable oil. I’m sharing the recipe because I loved them. With lots of blueberries. It’s the perfect muffin for a nice breakfast or an afternoon tea.

Here’s the recipe:

4 big size muffins (6 small)

250 grams blueberries (I used freeze ones)
120 grams sugar
25 ml veg oil
1 M egg
150  grams full fat greek yogurt
230 grams whole wheat flour
1/4 tsp salt
1 tsp baking powder

Method:

• Preheat oven to 180ºC (FAN)
• In a bowls whisk egg, yogurt, veg oil and sugar.
• Add flour mixed with salt and baking powder. Mix well.
• Stir in blueberries and mix with a spatula carefully (you’ll see everything’s going to turn “violet” it’s ok)
• Spoon batter into the muffin tins.
• Bake for 25 minutes (mines for almost 30 minutes)
• Let it cool down on a wire rack.
• Eat!