Teresa Cutter's Blueberry, Yoghurt & Lemon Muffins

"Soft, fluffy and bursting with juicy blueberries... these wholesome muffins are naturally sweetened with a little maple syrup and made beautifully moist with creamy Greek yoghurt, heart-healthy olive oil and almond meal. 

They're perfect for breakfast, lunchboxes, afternoon tea or an easy grab-and-go snack.

I've served mine in these gorgeous new Styleware Nesting Trays in the beautiful Sky Blue colour. 

I absolutely love them! They're perfect for entertaining, school lunches and keeping your baked treats beautifully fresh for days."

— Teresa Cutter @teresacutterchef

 

 

BLUEBERRY, YOGHURT + LEMON MUFFINS

Serves: 10-12

Cook time: 1 hour

 

INGREDIENTS

DRY

225g (1½ cups) gluten free plain flour (or all purpose flour)

50g (½ cup) almond meal

3 tsp baking powder

½ tsp cinnamon

½ tsp sea salt

 

WET

250ml Greek yoghurt or kefir

Zest of 1 lemon, plus 2 tbsp lemon juice

60ml maple syrup or honey

60ml extra virgin olive oil (or avocado oil or melted butter)

2 large eggs

2 tsp vanilla extract

 

TO FOLD THROUGH

250g fresh blueberries

 

 

METHOD

Whisk together the yoghurt (or kefir), lemon zest, lemon juice, maple syrup (or honey), olive oil, eggs and vanilla until smooth.

Add the flour, almond meal, baking powder, cinnamon and sea salt, then gently mix until just combined. Fold through the blueberries.

Divide the mixture evenly between 10–12 lined muffin cups and top with a few extra blueberries. Bake at 170°C fan forced (190°C conventional) for 25–30 minutes, or until golden and cooked through.

Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack.

STORE

Store in your Styleware Nesting Tray in the fridge for up to 4 days, or freeze for up to 3 months.

Styled in our Sky Nesting Trays by Teresa. For the full macros and more of Teresa's nourishing recipes, visit Teresa Cutter Chef.

 

GET THE LOOK — Shop Sky Nesting Trays