Hello my lovelies! I hope you’re all excited for a NEW, totally simple chill recipe to brighten your week!
I LOVE muffins and as a girl who isn’t the biggest fan of chocolate (I know, I’m so weird), blueberry ones are my calling! They’re so light and tasty and perfect for on the go, a breakfast alternative or a midday snack. Low in fat, low in sugar (still contain sugar, but yeah, better for you then the standard slice of cake) and bloody delicious. This one is for you. Ain’t the most perfect looking, but rustic is where it’s at. I hope you enjoy eating this as much as me:
125g lemon yoghurt
30ml olive oil
1 tsp vanilla extract
175g self raising flour
1tsp baking powder
50ml milk (any kind)
1tbsp chia seeds
How to make them:
Add your yoghurt to a big ol’ mixing bowl.
Add in your vanilla in a mix well.
Add in the sugar….
Then mix well until smooth!
Crack in your egg and beat.
Add in the oil and ya know what to do, mix it mix it!
Next, add in the self raising flour and the baking powder and fold in to the wet ingredients, using a figure of 8 motion.
Time for the chia seeds! Whisk em up!
Now for the lemon! If you wish, you can zest it for extra flavour, but if you’re whipping up something quick, just use the juice.
My top tip is the microwave the lemon for 30 seconds to make it nice and soft.
Pour in to the muffin mix.
Time for the blueberrrries! You can use fresh or frozen for this and just stir so they’re evenly spread through the mixture.
Now time to add to some muffin cases (muffin is important as these are deeper than your standard fairy cake tins.
Pop in the oven at gas mark 6, for 35-40 minutes. Try not to open the oven as this will make them sink.
And voila! Not the most glamorous (I burnt mine a little oops) but tasty bloody gorgeous!! Eat alone or crumble on porridge or yoghurt for a super special breakfast!