12 Serves
40 Mins
Preheat your oven to 200°C and prepare a muffin tray by greasing it or lining it with paper cases.
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Vitamin E
2 mg / 15 mgVitamin K
9 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
44 µg / 400 µgCalcium
96 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
10 mg / 420 mgPhosphorus
135 mg / 1,250 mgPotassium
87 mg / 4,700 mgSodium
84 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
10 µg / 55 µgFiber
1 g / 28 gSugar
11 g / 50 gSaturated Fat
1 g / 20 gCholesterol
34 mg / 300 mgCaffeine
0 mgNet Carbs
27 gAlcohol
0 g
In a large mixing bowl, sift together the all purpose flour, baking powder, cinnamon, and a portion of the brown sugar.
In a separate bowl, whisk together the eggs, cooking oil, vanilla, and yogurt until well combined.
Gently combine the wet and dry ingredients, stirring until just incorporated, then fold in the fresh blueberries.
Divide the batter into the prepared muffin tray, filling each cup about two-thirds full, and sprinkle the remaining brown sugar over the tops.
Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and allow the muffins to cool on a wire rack for a few minutes before serving.
10
g21
g11
g
13
g34
g5
g