Clean eating blueberry muffins

These muffins are sweet and juicy. Perfect for an quick snack or on the go, they can even be eaten for breakfast! -Leftovers will stay fresh for at least 4 days if kept in an airtight container in the fridge- 

I hope your having a lovely week and I hope these muffins make it even sweeter! Having healthy alternatives is a great option as I find trying to snack healthily one of the hardest things to do – so luckily with these muffins stored safely in my fridge I can grab one whenever I feel peckish.

Blueberry muffins have always been a love of mine. I can remember going to Costa or Starbucks with my mum and sharing one of their buttery blueberry muffins and then releasing how many calories one of them contained and feeling instantly guilty. Thankfully these beauties were created so you can munch away without feeling bad!

If you make these muffins or any of my recipes please feel free to post a picture on instagram with the #pinchofdelight and make sure to tag me!

Clean eating blueberry muffins

Yields: 12 muffins

• 240g whole wheat flour
• 2 tsp baking powder
• 1/4 tsp salt
• 14g unsalted butter or coconut oil, melted
• 2 large egg whites
• 1 tbsp vanilla extract
• 120g plain non fat greek yogurt
• 120ml (approx 7 tbsp) honey
• 20ml (approx 1 tbsp)  milk
• 175g fresh blueberries + a handful for the top of the muffins

1. Preheat the oven to 180C (350F) and lightly coat 12 muffin cases with nonstick cooking spray or oil.
2. In a medium bowl whisk together flour, baking powder and salt. In a separate bowl whisk together butter, egg whites and vanilla. Stir in honey and greek yogurt until no lumps remain. Mix in the flour, gradually adding the milk as you do – you may require more or less milk depending on the mixture – Gently fold in the blueberries.
3. Divide the batter between the muffin cases and press the remaining blueberries into the top. Bake for 19-22 minutes or until the tops are firm. Cool for 10 minutes before transferring to a wire rack.

Notes: You can sub in 240g of gluten free flour for a gluten free option.

Agave or maple syrup may also be substituted for the honey.

Frozen blueberries will work however they may bleed and turn the batter grey – so fresh work best.

For an extra treat when serving – remove from fridge and place in microwave. Heat on full power for 20-30 seconds to heat up.