Well Wednesday with Charlotte-Blueberry protein muffins

 

For this week’s Well Wednesday, Charlotte made some delicious yogurt and blueberry muffins with chocolate chips! Gluten-free, high in protein and low in fat, they make a great healthy treat and a perfect pick-me-up for Wednesday afternoon.

Try it yourself by following this easy recipe, and then Enjoy! 

 

Well Wednesday Recipe

Ingredients

•            100g unsalted butter softened, plus 1 tbsp, melted, for greasing

•            140g golden caster sugar

•            2 large eggs

•            140g natural yogurt

•            1 tsp vanilla extract

•            2 tbsp milk

•            250g plain flour

•            2 tsp baking powder

•            1 tsp bicarbonate of soda

•            125g pack blueberries (or use frozen)

 

HINT:  Replace 50g of the flour with vanilla protein powder and add 50g chocolate chips

 

Method:

Step 1: Heat oven to 200C/180C fan/gas 6 and line a 12-hole muffin tin with paper cases. Beat the butter and caster sugar together until pale and fluffy. Add the eggs and beat in for 1 min, then mix in the yogurt, vanilla extract and milk.

Combine the flour, baking powder and bicarb in a bowl with ¼ tsp fine salt, then tip this into the wet ingredients and stir in. Finally, fold in the blueberries and divide the mixture between the muffin cases.

 

Step 2: Bake for 5 mins, then reduce oven to 180C/160C fan/gas 4 and bake for 15-18 mins more until risen and golden, and a cocktail stick inserted into the centre comes out clean.

 

 

Step 3: Cool in the tin for 10 mins, then carefully lift out onto a wire rack to finish cooling. Will keep for 3-4 days in an airtight container – after a day or two, pop them in the microwave for 10-15 secs on high to freshen up.

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