Low sugar Blueberry muffins

muffinslowsugar

I always try to have low sugar snacks in the freezer for an afternoon bit of delight with a cuppa tea.  I have a rotating list of favourites such as my Oatmeal Chocolate Chip Muffins, but THIS, my friends is my current CHOSEN ONE !  Extremely moist, absolutely sweet enough and have a delightful squidgy yet fluffy texture.  You know what I mean 😉

I usually use locally produced flour made from an ancient wheat variety but in my last batch I used half organic Chestnut flour.  EVEN BETTER !  Chestnut flour is full of loads of vitamins and minerals and tons of fiber. I enjoy playing around with different flours, and this recipe has, so far, been very forgiving.

If you have access to a blueberry farm, they freeze well, popped directly into a bag and back into the freezer.  I always have a stock for baking, porridge and smoothies.

Low Sugar Blueberry Muffins

  • 1 3/4 (219g) cups whole wheat flour (used half chestnut flour)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon ground cinnamon (or another spice that you prefer)
  • 1/3 cup (45g) olive oil (or Ghee)
  • 1/2 cup (150g) maple syrup
  • 2 eggs
  • 1 cup 250g plain yogurt
  • 2 teaspoons vanilla extract
  • 1 cup (170g) blueberries (fresh or frozen)

In a large bowl, combine the flour with the baking powder, baking soda, salt and cinnamon. In a medium bowl, combine the oil, maple syrup and mix well using a whisk. Add the eggs and mix well, then the yogurt and vanilla.

Preheat the oven to 180°C (gas 4 or 350°F). Prepare a 12 cup muffin tin, greasing if needed.

Pour the wet ingredients into the dry ingredients and mix using a wooden spoon (a few lumps are ok). Gently fold the blueberries into the batter. The mixture will be quite thick.

Divide the batter between the 12 cups (I use a soup spoon). Bake for 20 to 25 minutes, until the muffins are golden and a knife inserted into the center comes out clean. Leave to cool before removing them from the tin.

These keep well for 2 days at room temperature in a airtight container. They also freeze really well.

Bon Appetit !

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s