Olive Magazine
Blueberry muffins

Blueberry muffins

Published: April 20, 2020 at 9:11 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • Makes 10

Blueberry breakfast muffins might seem like an indulgence, but they don't have to be. A few little tweaks like using flaxseed and yogurt bring these in under 200 calories

  • Low calorie
Nutrition:
HighlightNutrientUnit
low inkcal197
fat10.3g
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Try these easy blueberry muffins for a healthy breakfast idea, then check out our banana muffins, breakfast muffins, chocolate chip muffins and more delicious muffin recipes. For more fruity breakfast treats, try our blueberry pancakes and blueberry smoothie and granola bowls.

Ingredients

  • chopped to make 3 tbsp  dried apricots
  • 200g  self-raising flour
  • 50g milled flaxseed
  • 1/2 tsp bicarbonate of soda
  • 2 eggs
  • 150ml  fat-free yogurt
  • 6 tbsp rapeseed oil
  • 75g blueberries
  • 1 tbsp for sprinkling oats

Method

  • STEP 1

    Heat the oven to 180C/fan 160C/gas 4. Whizz the dried apricots with 4 tbsp boiling water in a small blender until smooth.

  • STEP 2

    Mix the flour with the milled flaxseed. Stir in the bicarbonate of soda, eggs, yogurt, oil and the apricot purée. Mix everything together, then fold in the blueberries.

  • STEP 3

    Line a muffin tray with 10 paper cases divide the mixture between them.

  • STEP 4

    Sprinkle over the oats and bake for 25 minutes, or until they are golden, risen and cooked through.

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