Tuesday, 26 August 2014

Healthy Blackberry Muffins

We have this incredible bramble bush tumbling over our garden wall, and without fail every year from July to August we are gifted with a never-ending stream of fresh, big, juicy, plump blackberries. It's a struggle to eat them all! 

My family and I try to think of tasty ways to eat them, ranging from straight from the bush, in a crumble, or a jus to go on lamb steaks. I have to say my favourite is when they go in a crumble, but this isn't too healthy especially when you're having it once or twice a week. 

So I had a little think and did my research, and I've come up with a healthy fatless muffin recipe. I've used natural yoghurt instead of butter, so you can still enjoy a sweet treat, just with 0% of the guilt. They're great in a packed lunch, sat down with a coffee or as a pre-gym snack, as they're perfectly portable.

This recipe should yield 12 healthy muffins, so without further ado..!


280g/10oz plain flour
1 tbsp baking powder
1/2 tsp bicarbonate of soda
115g/4oz caster sugar
3 eggs
250ml natural yoghurt
85g/6 tbsp sunflower oil
1 tsp vanilla extract
200g/7oz blackberries 
A few oats for sprinkling


1. Preheat the oven to 200c/gas mark 6. Put 12 muffin cases in a muffin tin. Sieve together the flour, baking powder bicarbonate of soda and stir in the sugar.

2. In a seperate bowl or large jug, beat together the eggs, yoghurt, oil and vanilla extract. Make a well in the centre of your dry ingredients and pour the liquid mixture in and stir gently until just combined. Add the blackberries, being careful not to over-mix. 

3. Spoon the mixture in to the muffin cases. Sprinkle a few oats on top of the muffins and bake in the preheated oven for 20-25 minutes or until well risen, golden brown and firm to the touch. 

You can also freeze them easily and whip them out as an when. Enjoy! 

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