So the other day, or maybe more like a couple of months ago, my sissie Laura requested a recipe for wholewheat blueberry muffins, with “no bananas or other random ingredients please”. Message received. It has taken me a wee while to get around to creating her the perfect breakfast treat, but I think I finally have a winner in these Blueberry Vanilla Muffins!
As requested, they are made with wholewheat pastry flour. They also contain greek yoghurt for a little protein bump, and the addition of vanilla keeps the sugar a little lower than other muffin varieties. Having eaten several batches almost solo (this food blogging gig really is a chore…), I can tell you that they make for a pretty satisfying breakfast.
Hope you like them, sis!
- 5 tbsp butter, softened
- ½ cup sugar (I used raw demerara)
- 1 large egg
- ¾ cup whole greek yoghurt
- 1½ cups wholewheat pastry flour
- 1½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 2½ tsp vanilla extract
- ¾ cup fresh blueberries (frozen can be used too, no need to defrost)
- Preheat oven to 375F/190C
- In a large bowl beat together the butter and sugar until light and fluffy
- Add egg, yoghurt and vanilla, and continue beating until well mixed
- Add flour, baking powder, baking soda and salt to the wet ingredients, and mix well until fully combined
- Gently fold in the blueberries being careful not to over mix
- Divide the mixture into a greased 12 muffin tin (use muffin cases if you wish, I didn't bother)
- Bake for about 20-25 minutes until slightly golden
Muffins are best eaten fresh on the day, but also freeze well if you make too many!
PS. My sister and I on a coastal jaunt last week-