These healthy blueberry muffins by Lisa Faulkner will soon become your favourite breakfast treat. These bran and blueberry muffins are healthier than regular muffins as they’re not made with white flour but they’re just as delicious. This healthy blueberry muffins recipe makes really spongey and fruity cakes that are great for breakfast even as an afternoon snack. They’re sweet without being over-sweet, and are so simple to make that you can even get the kids involved with the mixing. These healthy blueberry muffins will take 15 minutes to prepare and 20 mins to cook, so you’ll just have to spend 35 mins in the kitchen to whip up these wonderful treats. Lisa Faulkner says: ‘I’ve had this recipe for years – just mix the dry things in one bowl, the wet in another and then stir the two together. By the time you’ve made the coffee they are practically ready!’
- 250g (9oz) wholewheat flour
- 200g (7oz) natural oat or wheatbran
- 4tsp baking powder
- 2tsp bicarbonate of soda
- Pinch salt
- 450ml (3/4 pint) natural yogurt or buttermilk
- 180ml (6 fl oz) vegetable oil
- 2tsp vanilla extract
- 2 eggs
- 100g (4oz) light muscovado sugar
- 350g (12oz) blueberries
Line 18 sections of two muffin tins with paper cases or grease lightly with a little oil. Mix the flour, bran, baking powder, bicarbonate of soda and a little salt together in a mixing bowl.
Add the yogurt or buttermilk, oil and vanilla to a second, smaller bowl then add the eggs and sugar and fork together until smooth. Add to the bowl of dry ingredients and fork together until just mixed.
Add the blueberries and mix briefly, being careful not to overmix. Divide the mixture between the sections of the muffin tin.
Bake at 200oC (400oF) Gas mark 6 for about 20 minutes until tops are firm when pressed. Lift out of the tin, transfer to a wire rack and serve while warm, or leave to cool completely.
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