Blueberry Breakfast Muffins

Blueberry Breakfast Muffins

284kcal per serving
1
10servings
Preferences Under 300 calories Healthier Choice Breakfast Prepare ahead Speedy Meals
Allergens Contains gluten Contains egg Contains milk Contains nuts

ingredients

  • ·220g Whole-wheat flour
  • ·1 tsp baking powder
  • ·1 tsp bicarb soda
  • ·½ tsp salt
  • ·2 tsp cinnamon
  • ·80ml Olive oil
  • ·170g Maple syrup or honey
  • ·2 eggs
  • ·250g Greek yoghurt
  • ·2 tsp vanilla extract
  • ·200g Blueberries
  • ·50g flaked almonds

nutrition facts

Per average serving:
energy 1186 kJ / 284 kcal
14 %
fat 15 g
21 %
saturates 3.5 g
18 %
Sugars 13 g
12 %
salt 0.09 g
2 %

of an adult’s Reference intake (8400kj / 2000kcal). Typical values per 100g: Energy 268kJ/64kcal

method

  • Pre-heat the oven to 180 degrees/ gas mark 4 and line a muffin tray with 10 cases
  • In a large bowl, mix together all the dry ingredients and mix well.
  • In a separate bowl, combine the oil, honey and beat together with a whisk. Add the eggs and beat well, slowly adding the yoghurt and then finally the vanilla.
  • Pour the wet ingredients into the dry and mix well with a large spoon, ensuring that the mixture is fully combined.
  • Gently fold in the blueberries. Divide the mixture evenly into the muffins cases and sprinkle the flaked almonds on top (optional).
  • Bake for 15-20 minutes, or until golden. Enjoy!

Important information

IMPORTANT INFORMATION

*Allergen information is compiled using data obtained from the manufacturer of products we have used. If you decide to use a different product there may be a different allergen declaration, so please check the labels of all the ingredients you purchase to make this recipe. This information is for guidance only.

Nutritional information has been compiled by Registered Nutritionists using an industry standard software system (FDH Saffron). Please bear in mind that the nutrition will change depending on the products that you use to make this recipe. This information is for guidance only.