Prep
10m
Cook
20m
Total
30m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Preheat the oven to 180 degrees celsius and line two muffin tins with liners.
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For
11
M
I
150
g
Oat flour (see notes, blended rolled oats)
50
g
Plain flour
25
g
Low calorie granulated sweetener (Canderel)
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Per Serving
Calories
116kcal
Fat
3g
Carbs
18.37g
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Tips: Make sure to use freshly squeezed lemons for the best flavour. These just have a touch of lemon taste, so if you like a stronger taste of lemon in your baked goods, feel free to increase. For the lemon zest, make sure to grate only the yellow parts of the lemon you have used. The white parts can be quite sour. Disperse your blueberries equally in the muffin liners well. You can always scoop in the batter and pop the blueberries in afterwards. The blueberries are coated in a tiny bit of cornflour to ensure they don't sink to the bottom. You can use plain flour too. If you want to add chocolate, fold in some white chocolate drops. Make sure to use thick greek yoghurt, not the greek style yoghurt as it will make the mixture too runny. The yoghurt, along with the butter, egg and honey help to boost moisture in these muffins. As tempting as it is to peck and poke them fresh out of the oven, do leave them to cool as this helps them to solidify in their structure. Subs: Oats - to boost fibre and make them 'breakfast' style, I used oats as the main flour. Just blend rolled oats up using a food processor. If you cannot have oats, sub for more flour. Protein powder - you can add a scoop of vanilla protein powder (30g), sub for some oat flour and use 120g oat flour, 30g protein powder and 50g plain flour. You may need to increase the milk slightly by 20ml but judge as you mix. Honey - sub for maple syrup. This is added to help boost moisture. Almond milk - you can use regular cow's milk but this will effect the nutritional info. Blueberries - if you don't like blueberries, raspberries work nicely.
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Made it?
Either on the go, or have them in a yoghurt bowl. You can always chop them up slightly to have cakey crumbles.
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C
Chelsea C
8 days ago
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S
Shona E
22 days ago
Put the blueberries in after the batter definitely helped
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Alex
19 days ago
Absolutely, highlighting those gorgeous berries makes them even more delicious! x
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S
Shona E
a month ago
Think I could probably add some more lemon to make them taste more. Also read the recipe wrong and made 12 instead of 10 so should probably have been a bit bigger
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Elland B
4 months ago
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L
Lauren B
5 months ago
Might have been how I made them, but weren’t very sweet and definitely put too much cornflour on the blueberries! Will give it another go as they’re good to take to work for a snack
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Prep
10m
Cook
20m
Total
30m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Preheat the oven to 180 degrees celsius and line two muffin tins with liners.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
11
M
I
150
g
Oat flour (see notes, blended rolled oats)
50
g
Plain flour
25
g
Low calorie granulated sweetener (Canderel)
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
116kcal
Fat
3g
Carbs
18.37g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Tips: Make sure to use freshly squeezed lemons for the best flavour. These just have a touch of lemon taste, so if you like a stronger taste of lemon in your baked goods, feel free to increase. For the lemon zest, make sure to grate only the yellow parts of the lemon you have used. The white parts can be quite sour. Disperse your blueberries equally in the muffin liners well. You can always scoop in the batter and pop the blueberries in afterwards. The blueberries are coated in a tiny bit of cornflour to ensure they don't sink to the bottom. You can use plain flour too. If you want to add chocolate, fold in some white chocolate drops. Make sure to use thick greek yoghurt, not the greek style yoghurt as it will make the mixture too runny. The yoghurt, along with the butter, egg and honey help to boost moisture in these muffins. As tempting as it is to peck and poke them fresh out of the oven, do leave them to cool as this helps them to solidify in their structure. Subs: Oats - to boost fibre and make them 'breakfast' style, I used oats as the main flour. Just blend rolled oats up using a food processor. If you cannot have oats, sub for more flour. Protein powder - you can add a scoop of vanilla protein powder (30g), sub for some oat flour and use 120g oat flour, 30g protein powder and 50g plain flour. You may need to increase the milk slightly by 20ml but judge as you mix. Honey - sub for maple syrup. This is added to help boost moisture. Almond milk - you can use regular cow's milk but this will effect the nutritional info. Blueberries - if you don't like blueberries, raspberries work nicely.
Only visible to you
Made it?
Either on the go, or have them in a yoghurt bowl. You can always chop them up slightly to have cakey crumbles.
Cancel
C
Chelsea C
8 days ago
Like
Reply
Cancel
S
Shona E
22 days ago
Put the blueberries in after the batter definitely helped
Like
Reply
Cancel
Alex
19 days ago
Absolutely, highlighting those gorgeous berries makes them even more delicious! x
Like
Reply
Cancel
S
Shona E
a month ago
Think I could probably add some more lemon to make them taste more. Also read the recipe wrong and made 12 instead of 10 so should probably have been a bit bigger
Like
Reply
Cancel
Elland B
4 months ago
Like
Reply
Cancel
L
Lauren B
5 months ago
Might have been how I made them, but weren’t very sweet and definitely put too much cornflour on the blueberries! Will give it another go as they’re good to take to work for a snack
Like
Reply
Cancel
