Whole wheat blueberry yogurt muffin

Ingredients

For 1 serving

• Whole wheat flour30 g
• Plain nonfat yogurt40 g
• Eggs0.5
• Brown sugar10 g
• Sunflower oil5 g
• Blueberries30 g
• Baking powder2 g

Contains: gluten, lactose, eggs,

In season: June – September

Method

1. Heat the oven to 180 °C (conventional) and put a paper case in a muffin tin; rinse and dry the blueberries.
2. In a bowl beat the egg with the yoghurt, brown sugar and sunflower oil using a fork.
3. Add the wholemeal flour and baking powder and stir just until the flour is moistened: a few lumps are fine, overmixing makes the muffin rubbery. Fold in the blueberries.
4. Spoon the batter into the case, filling it three-quarters full.
5. Bake for 20–22 minutes, until the muffin is risen and golden and a skewer inserted in the centre comes out dry.
6. Let it cool in the tin for 5 minutes before lifting it out.