This muffin recipe uses wholemeal flour (you can substitute spelt or another grain if you need a gluten free recipe, or you just fancy going rogue) and it’s super versatile. I use this as a base for nearly all my muffins, and change the flavours/toppings as I need. At request of my pal Miss Morris, for this recipe imma make them Blueberry (it’s the best anyway). If you want some more flavour inspo I’ve listed some tried and tested variations below. Have a play.
Combine 250g wholemeal flour, with 1 tsp bicarbonate of soda and 1 and a half tsp of baking powder.
Next, add 100g sugar (any works here, white, brown, coconut). Crack in 2 large organic eggs, 150ml natural yoghurt (the good stuff, none of that 0% fat b******t), and 100g melted butter (I have tried this with coconut oil, the recipe still works but I personally find it to have a coconut oil taste, so up to you).
Add 100g fresh blueberries (be careful not to stir too hard otherwise they’ll pop and you batter will look like ink. Unless you’re in to that.). As the mix comes together, it may start to bubble from the reaction between the yoghurt and bicarb, careful not to over mix as they may become chewy, not in a nice way. Just stir until it’s all one batter.
Divide in to cupcake cases – I use this quantity for 10 muffin cases cos I like em big. But you can divide it to whatever size you want.
Top with more fresh blueberries and bake for 20-25 minutes at 180C (fan), until risen and golden on top.
In place of the blueberries you can try-
- White chocolate & Apricot
- Apple & Cinnamon (I like to top these with oats and brown sugar for crunch)
- Chocolate chip. Obvs.
- White chocolate and Cranberry
- Raspberry and Pecan
- Lemon zest & Poppy seed
- Peanut Butter & Chocolate (if using peanut butter, layer it between the batter as you fill the cases)