Equipment
- 12-cup muffin tray
- 12 Muffin cups
- 2 Large bowls
- 1 Small bowl
Ingredients
Dry
- 1 ¾ cup / 284 g flour or gluten-free flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp cinnamon
Wet
- 2 eggs
- ¼ cup / 60 ml olive oil
- ½ cup / 125 ml maple syrup We use Queens Sugar Free
- 1 cup / 280 g Greek yoghurt
- 2 tsp / 10 ml vanilla extract
Blueberries
- 1 cup blueberries fresh or frozen
- 1 tbsp flour or gluten-free flour
Instructions
Before you start
- Preheat oven to 200 °C. Line a muffin tray with 12 muffin cups.
Prep dry mix
- In a large bowl, combine 1 ¾ cup flour, 1 tsp baking powder, ½ tsp baking soda, 1 tsp cinnamon and a pinch of salt.
Prep wet mix
- In a separate large bowl, add 2 eggs and beat until fluffy. Then add ¼ cup olive oil and ½ cup maple syrup and beat to combine. Add 1 cup Greek yoghurt and 2 tsp vanilla extract. Mix well.
Combine
- Pour the wet ingredients into the dry and mix with a big spoon, until just combined.
Prep blueberries (if frozen)
- In a small bowl, add 1 cup blueberries and 1 tbsp flour and toss until the blueberries are coated (this is to prevent the blueberries from sinking into the batter). Then add the blueberries to the batter mix and fold until just combined.
Bake
- Using a spoon, divide the batter evenly between the muffin cups. Bake in the oven for 16-20 minutes, or until the muffins are golden brown on top and a toothpick comes out clean.
To serve
- Leave the muffins to cool before removing them from the muffin tray.
Nutrition
Calories: 188kcal | Carbohydrates: 28g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 28mg | Sodium: 103mg | Potassium: 75mg | Fiber: 1g | Sugar: 11g | Calcium: 68mg | Iron: 1mg
Dietary note: Be sure to check the label and ensure the ingredients match your dietary requirements/preferences.
Ingredients note: Nutritional information is an estimate based on average ingredients by all brands.
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