Blueberry and lemon muffins are on regular rotation in the snack department at the moment. This year one of my aims was to spend less at the grocery store. It’s a work in progress, that’s for sure (I’m terrible at going back and buying extras I don’t really need!) but one thing I have been consistent with is making more snack foods. Not only does it cost less, you also avoid excess packaging and plastic. I keep these muffins in the freezer and they store well.
My daughter and husband both enjoy these lemon and blueberry muffins. They’re not overly sweet so the juicy blueberries and lemon flavour shine through. I created these using Sujon blueberries. Their berries originate from British Columbia in Canada and are big, sweet and are great quality. You can pick them up at New World supermarkets across the country.
The yoghurt in the muffins make them nice and moist and the wholemeal flour and linseed add a bit of a fibre boost.
Here’s the recipe:
Prep Time 15 minutes
Cook Time 15 minutes
Servings 12 muffins
Author Nicola
- 1 1/3 cup wholemeal flour
- 2/3 cup standard flour
- 4 teaspoons baking powder
- ½ cup coconut sugar or brown sugar
- 2 tablespoons ground linseed
- 1/3 cup neutral flavoured oil
- Juice and finely grated rind from 2 lemons
- 1 cup natural yoghurt
- ¼ cup milk
- 1 egg beaten
- 1 cup of Sujon blueberries
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In a large bowl, mix together the dry ingredients. Make a well in the middle.
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In another medium sized bowl, mix together the oil, yoghurt, milk and egg.
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Pour the wet ingredients into the dry, and add the berries. Fold the ingredients together, being careful not to overmix. The ingredients should just be combined.
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Place the mixture into medium sized muffin pans, either lined with baking cases or well greased.
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Bake for 15-20 minutes, until cooked in the middle.
This post was sponsored by Sujon berries.
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