I made these babies for work earlier in the month. The beautiful thing about summer in Australia is the abundance of fresh gorgeous fruits. Blueberries are in season again and I couldn’t resist getting a few punnets to munch on. These muffins contains yogurt which makes it a healthier option than butter. The only catch is that I did put in heaps of dark and white chocolate (to satisfy both dark and white chocolate lovers in the office).
I nearly forgot these muffin cups that I bought in Singapore a few years ago. I had to dust it and make sure they are clean before using them again. I like how small they were, which makes you feel good eating …just… one…more.. Certainly a recipe to keep and play with.
2 1/2 cups of self raising flour
1/2 cup caster sugar
1/2 cup white choc bits and 1/2 cup dark choc bits
1 punnet of blueberries
2 tbs olive oil
1/2 cup greek yogurt with vanilla bean (Or use plain greek yogurt)
3/4 cup soy milk
Preheat Oven 180. Place muffin cups on baking tray.
Mix flour, sugar and chocolate in a bowl. In a separate bowl, mix eggs, oil, yogurt and milk together. Fold wet ingredients to dry till combined. Fold in berries. Spoon mixture in muffin cups. Bake for 25-30 mins till it turned golden brown.