Saturday, 4 May 2013

Wholemeal Vanilla Yoghurt & Blueberry Muffins

Spring has definitely sprung here in the UK, it is no exaggeration when I say the sun has been shining for a whole week, as in 7 days of sunshine. I'm no stranger to the sun being an Aussie, but I am a stranger to celebrating the sun like the Brits do, because it is a sight they rarely see. I saw bright yellow daffodils in the garden and a crisp green lawn and I knew I had to bake some spring time Blueberry Muffins and get out in the garden and take some pictures. These muffins aren't as unkind to the waistline either... you're welcome ;-) ! What's cooking at the moment in your kitchen?


1¾ cups wholemeal flour
¾ cup raw sugar 
½ teaspoon salt
2 eggs 
125gm butter or margarine
1 cup vanilla yoghurt (I use Danone Vanilla)

 cups of blueberries
1 tsp of vanilla extract
Cinnamon for sprinkling 


1.   Preheat oven to 170°C (fan forced)
2.   Cream butter, sugar and vanilla bean paste in an electric mixer until light and fluffy, I use the paddle attachment.
3.   Add eggs to the mixture.
4.   Gradually add salt and flour in 3 batches.
5.   Once combined gradually add the yoghurt.
6. Fold in blueberries with a rubber spatula.
7.   Fill greased or paper-lined muffin cups  full and sprinkle muffins with a touch of cinnamon and raw sugar.
8.   Bake at 180°C (fan forced) for 20-30 minutes or until a skewer comes out clean.


  1. I love muffins that are good for you! I love when I get to shoot outside, too! It's aways wonderful.

  2. These muffins look so good!


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