Ingredients
- 1 cup self-raising flour
- 1 ½ cups wholemeal self-raising flour
- 50 g butter melted
- 100 g caster sugar
- 100 g honey
- 1 cup milk
- 3 tablespoon low-fat Greek yoghurt
- 1 teaspoon vanilla extract
- 1 egg
- 200 g blueberries fresh or frozen
Instructions
- Pre-heat the oven to 180C fan-forced and grease a 12-hole muffin tin.
- In a large bowl, stir the flours and sugar together.
- In another bowl, combine the honey, milk, yoghurt, vanilla, butter and egg and then add it to the bowl of dry ingredients.
- Stir the mixture just until it comes together then fold in the blueberries.
- Divide the batter between the muffin holes.
- Bake for 20 minutes or until a cake tester comes out clean.
- Leave the muffins to rest in the tin for 5 minutes and then transfer to a wire rack to cool completely.
- Eat them straight away or wrap them individually and freeze.
Have you made this recipe? I'd love to hear what you think. Tag me on Instagram @clairekcreations
