Chef Ray – Greek Yogurt Blueberry Muffins (Low Sugar Recipe)
These delicious muffins are a great post training snack or an afterschool snack for the kids.
From: Helen (20-Feb-2017) GREEK YOGURT BLUEBERRY MUFFINS (LOW SUGAR RECIPE) Retrieved from https://scrummylane.com/greek-yogurt-blueberry-muffins-low-sugar-recipe/
- 2½ cups plain flour
- 1 tablespoon baking powder
- ½ teaspoon bicarbonate of soda
- ½ cup sugar (heaped)
- 2 eggs lightly beaten
- ⅔ cups oil (I used a mixture of canola and olive, but any is fine. Add a little more milk if the mixture still seems too thick)
- 1 cup Greek yogurt
- ¼ cup milk
- 1½ cups blueberries
- extra sugar for sprinkling (optional)
- Preheat the oven to 190°C/375°F.
- Combine the flour, baking powder, soda and sugar in a large bowl.
- Combine the eggs, oil, yogurt, and milk in another bowl or jug.
- Add the wet ingredients to the dry. Stir until just combined. Fold in the blueberries. Add a tiny bit more milk if the mixture still seems too thick (the consistency of the batter can vary depending on which brand of yoghurt you use). You want the batter to be a soft dropping consistency.
- 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, then bake for 17 to 20 minutes or until risen and golden and a skewer pushed into the centre comes out clean.
- Cool on a wire rack, then store in an air tight container.
Although I’m not a qualified chef I do like to pretend I’m on Master Chef. I source the recipes from the stated source (not sauce) and make them taking the photo of the meal I produce for myself.
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If you enjoyed this recipe here is one I published previously: