These healthy blueberry muffins are healthy and simple to make and they taste great. You can also add lemon to the recipe for blueberry muffins to make lemon blueberry muffins. You could substitute some of the flour for some oats.
In this video I baked the cupcakes two ways so that you can see the difference between ones with streusel and ones without, baked at the same oven temperature and time.
This recipe makes 12.
- 200 grams caster sugar
- 125 ml vegetable oil or sunflower oil
- 250 ml plain yoghurt (buttermilk, sour cream or Greek yoghurt)
- 2 medium eggs
- 2 teaspoon vanilla extract or seed of half of a vanilla bean
- 400 grams plain flour
- 150 grams blueberries, reserve a few to place on top of the batter before they go in the oven.
- zest of one lemon (optional)
- 3 teaspoons baking powder
- 1 teaspoon salt
- Preheat oven to 200 Celsius
- Butter and flour each cupcake hole in your cupcake tray, this will stop them from sticking. I like the look of these muffins without the paper liners. For this particular recipe I do not like to use paper liners. If you want to add liners you can.
- Mix all the dry ingredients together in a bowl and put to one side.
- Put the wet ingredients in a jug and mix together
- Pour the wet ingredients into the dry and mix loosely
- Put the blueberries in a small bowl and add a tablespoon of flour and mix together.
- Add the blueberries into the flour mixture and mix together until thick
- Fill the muffin cases to just over two thirds full. I use an ice cream scoop.
- Add the streusel topping for muffins on top and press it down gently.
- Put the muffins in the oven and immediately reduce the heat to 180 Celsius and bake for around 22 mins. Ovens differ so please test with a toothpick or cake tester inserted in the middle of the muffins to see if they are baked through and remove from the oven when they are ready.
- Leave them in the tray for about 5 minutes and then transfer them on to a cooling rack to cool completely