Blueberry and lemon muffins are on regular rotation in the snack department at the moment. This year one of my aims was to spend less at the grocery store. It’s a work in progress, that’s for sure (I’m terrible at going back and buying extras I don’t really need!) but one thing I have been consistent with is making more snack foods. Not only does it cost less, you also avoid excess packaging and plastic. I keep these muffins in the freezer and they store well.
My daughter and husband both enjoy these lemon and blueberry muffins. They’re not overly sweet so the juicy blueberries and lemon flavour shine through. I created these using Sujon blueberries. Their berries originate from British Columbia in Canada and are big, sweet and are great quality. You can pick them up at New World supermarkets across the country.
The yoghurt in the muffins make them nice and moist and the wholemeal flour and linseed add a bit of a fibre boost.
Here’s the recipe:
Blueberry and Lemon Muffins
Ingredients
-
1 1/3
cup
wholemeal flour -
2/3
cup
standard flour -
4
teaspoons
baking powder -
½
cup
coconut sugar or brown sugar -
2
tablespoons
ground linseed -
1/3
cup
neutral flavoured oil - Juice and finely grated rind from 2 lemons
-
1
cup
natural yoghurt -
¼
cup
milk -
1
egg
beaten -
1
cup
of Sujon blueberries
Instructions
-
In a large bowl, mix together the dry ingredients. Make a well in the middle.
-
In another medium sized bowl, mix together the oil, yoghurt, milk and egg.
-
Pour the wet ingredients into the dry, and add the berries. Fold the ingredients together, being careful not to overmix. The ingredients should just be combined.
-
Place the mixture into medium sized muffin pans, either lined with baking cases or well greased.
-
Bake for 15-20 minutes, until cooked in the middle.
This post was sponsored by Sujon berries.
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