Healthy Blueberry Muffins

    35 minutes

    Healthy but luscious blueberry muffins. Fantastic for kids' lunch boxes or for a healthy snack at work. I have created this recipe, and refined it over the years, so that my kids could eat something other than junk food. The great thing about it, is that you would never know you were eating something healthy...these muffins are light and fluffy, and very flavorsome. Best of all, only 2.5 weight watchers points each and super quick to make!! They are also suitable to freeze.


    4 people made this

    Serves: 12 

    • 2 cups plain flour
    • 2 teaspoons baking powder
    • 1/2 cup caster sugar
    • 1/3 cup vegetable oil
    • 2 eggs, lightly beaten
    • 2 cups low fat sour cream (can use full fat)
    • 1 teaspoon vanilla essence
    • 3/4 cup blueberries (fresh or frozen), can also use raspberries

    Preparation:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Preheat oven to 200 degrees (180 if fan-forced). Lightly grease a 12 hole muffin tin.
    2. In one bowl, combine flour, baking powder and caster sugar.
    3. In another bowl, mix vegetable oil, vanilla essence, lightly beaten eggs and sour cream.
    4. Pour the sour cream mixture into the flour mixture and mix to combine. Do not over-mix.
    5. Add blueberries, mixing in with one movement. Do not stir more than once.
    6. Place muffin mixture in muffin tray. If you want a slightly bigger muffin, only use 9 of the 12 muffin tin holes.
    7. Bake in preheated oven for 20 - 25 minutes. Muffins are baked when golden brown. Dust with icing sugar - ENJOY!

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