I came across this recipe whilst looking for a healthier blueberry muffin mix. I love blueberry muffins but usually they’re full of sugar and white flour so I wanted to try something a little different. I changed the recipe adding dried apricots instead of 1 cup of brown sugar I used half and added dried apricots to increase the natural sweetness. I also changed the white flour for brown flour and a cup of oats.
Ingredients
2 cups whole wheat flour
1 cup of oats
1/2 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon cinnamon
1 teaspoon vanilla extract
1 teaspoon salt
1 cup low-fat Greek yoghurt
2 large eggs
1/4 cup of honey
1/2 cup olive oil
1 cup blueberries
1/2 cup of dried apricots
Method
- Preheat the oven to 190 degrees C
- Line a tray with 12 muffin cases
- In a large bowl mix your dry ingredients
- In another bowl mix your wet ingredients
- Slowly add the wet ingredients to the dry
- Add the blueberries
- Divide the mixture into the cases
- Bake for 18 minutes, remove from the oven and check your muffins by putting a knife through the middle if it comes out clean its done
These muffins are really tasty and will last about three days in a sealed container. As they have yoghurt in them best kept in the fridge. They will freeze too!