Blueberry Muffin Recipe (Made with Yogurt and No Butter)

• servings: 12 servings
• active time: 10 minutes
• total time: 33 minutes

Ingredients

2 cups flour (good quality, avoid bleached, bromated and enriched if possible)

2 tsp baking powder

½ tsp baking soda

½ cup sugar

2 eggs

½ cup light olive oil

1 cup yogurt (if using Greek yogurt, add 1 Tbsp milk or buttermilk)

2 cups blueberries (fresh or frozen wild/conventional/organic)

¼ tsp Demerara sugar (or Swedish pearl sugar to top, if desired)

Directions

Preheat the oven to 350ºF/ 175℃.

Sift flour, baking powder, and baking soda into a large bowl.

Stir in the sugar.

In a separate bowl or measuring jug, whisk together the eggs, olive oil, and yogurt until smooth.

Wash the blueberries and dry. If using frozen berries, toss them in a teaspoonful of flour to help them not to fall whilst baking.

Pour the yogurt mixture into the dry ingredients.

Slowly stir together in the large bowl until just combined. DO NOT OVER STIR as it will make the muffins too dense.

Gently add the blueberries with just a few turns. (Keep a few aside for putting on top of the muffins, if you like.) Fill the muffin cases. Sprinkle with a little sugar if desired. This makes a crunchy top and adds a little sweetness.

Bake for about 20 minutes or until golden brown.

Nutrition

• Serving Size: 1 muffin
• Calories: 227 kcal
• Total Fat: 11 g
• Saturated Fat: 2 g
• Unsaturated Fat: 8 g
• Trans Fat: 0.003 g
• Cholesterol: 34 mg
• Sodium: 138 mg
• Total Carbohydrate: 29 g
• Dietary Fiber: 1 g
• Total Sugars: 12 g
• Protein: 4 g