Blueberry Muffins

These healthy muffins are a lighter, healthier alternative to the typical coffee shop variety, which are often high in fat and sugar. Made with olive spread for a boost of heart-healthy unsaturated fats, and less sugar than traditional recipes, they strike the perfect balance between flavour and nutrition. The addition of Greek yogurt gives them a beautifully light and moist texture, making them an ideal option for a nutritious snack or breakfast on the go.

From: The Runner’s Cookbook

Makes 12 muffins

200 g self-raising flour

75 g brown sugar

75g olive spread, Flora original or butter, melted

2 eggs

1 tsp vanilla extract

4 tbsp milk

100 ml plain low fat Greek yogurt

125 g fresh blueberries or 75 g dried blueberries

Pre-heat the oven to 200 C/ fan 180 C/Gas 6. Line 12 muffin tins with paper cases.

Place the flour in a large mixing bowl. In a separate bowl, mix together the sugar, melted spread or butter, eggs, vanilla, milk and yogurt then pour into the flour mixture. Stir until just combined. Fold in the blueberries.

Divide the mixture among the muffin cases and bake for approximately 20 minutes until the muffins are risen and golden.

Per serving: 141cal, 4g protein, 5g fat (1g saturates), 20g carbs (8g total sugars), 1g fibre