These muffins were, to borrow from my kids, “a bit extra”. They were really good muffins. Soooo soft. When we impatiently ate them still slightly warm, they stuck to the paper cases a bit, but eaten the next day, the cases peeled off perfectly. The muffins were still soft and fresh and weren’t any less enjoyable eaten not-warm.
Give them a few seconds in a microwave if you must, but I don’t own a microwave, so room temp with a hot cuppa was just perfect.
This recipe is low sugar, but don’t tell anyone, because it totally doesn’t matter. They are delish!
Blueberry muffinsPrint This
- 2 and 1/2 cups plain flour
- 1 tablespoon baking powder
- 1/2 teaspoon bicarbonate of soda
- 1/4 cup honey
- 2 eggs, lightly beaten
- 2/3 cup oil (canola is good)
- 1 cup Greek yogurt
- 1/4 cup full cream milk
- 150gm blueberries
- icing sugar for sprinkling (optional)
- Preheat the oven to 180ºC.
- Put 12 muffin cases into a muffin pan.
- Combine the flour, baking powder and bicarb in a large bowl.
- Combine the honey, eggs, oil, yogurt, and milk in another bowl. Using a large jug instead makes the next step easier.
- Add the wet ingredients to the dry. Stir until just combined.
- Fold in the blueberries.
- Add a tiny bit more milk if the mixture seems too thick. The batter should be soft and drop off the spoon, not stiff or runny.
- Fill the muffin cases almost to the top.
- Bake for 17 to 20 minutes or until risen and golden and a skewer pushed into the centre comes out clean.
- Cool on a wire rack, then store in an air tight container, if they make it that far.