Blueberry Lunchbox Muffins
Why lunchbox? Cos I think these are the perfect morning or afternoon tea snack, especially for little ones. I make these in bulk and freeze them, then pop one into my kids lunchboxes in the morning - by the time they’re ready to eat them, they have defrosted.
Obviously you can replace the blueberries with choc chips if you like - I’ve done it and they’re goooood!
Blueberry Lunchbox Muffins
INGREDIENTS
1 1/2 cups self-raising flour
Pinch salt
3/4 cup sugar
1/4 teaspoon bicarb soda
3/4 cup Greek yoghurt
1/2 cup olive oil
2 eggs
1 teaspoon vanilla paste
1 cup blueberries (fresh or frozen)
DIRECTIONS
Preheat oven to 180C. Line a standard muffin tin with paper cases.
Mix wet ingredients in a bowl, mix dry in another. Roughly mix together, then add the blueberries and gently fold through, careful to not over mix - muffin batter should only just come together. Divide into 12 muffin cases. Bake for 20-30 minutes or until a skewer comes out clean.
If you want to freeze then, allow them to cool completely first before putting in the freezer.
