High Fibre White Flour Blueberry Muffins
Tender white flour blueberry muffins boosted with inulin fibre and plain yogurt for extra fullness, bursting with fresh or frozen blueberries. Makes 12 light and fluffy muffins in just 35 minutes.
Ingredients
- 2 eggs
- 3/4 cup sugar
- 1/2 cup canola oil
- 1 tsp vanilla
- 1/4 cup inulin fibre
- 1 3/4 cup all-purpose flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 cup plain yogurt
- 2 cups blueberries fresh or defrosted from frozen
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- In a medium bowl, mix the eggs, sugar, oil, and vanilla until well combined.
- In a large bowl, stir together the inulin, flour, salt, and baking soda.
- Measure out the yogurt and blueberries and pour on top of the dry ingredients.
- Gently fold the wet into the dry ingredients, incorporating the yogurt and blueberries.
- Scoop out into a greased or lined muffin tin.
- Bake in preheated oven for 18-20 minutes.
Nutrition
Calories: 194kcal | Carbohydrates: 28g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Sodium: 130mg | Fiber: 2g | Sugar: 17g
Servings: 12
Calories: 194kcal
