- Line 18 sections of two muffin tins with paper cases or grease lightly with a little oil. Mix the flour, bran, baking powder, bicarbonate of soda and a little salt together in a mixing bowl.
- Add the yogurt or buttermilk, oil and vanilla to a second, smaller bowl then add the eggs and sugar and fork together until smooth. Add to the bowl of dry ingredients and fork together until just mixed.
- Add the blueberries and mix briefly, being careful not to overmix. Divide the mixture between the sections of the muffin tin.
- Bake at 200oC (400oF) Gas mark 6 for about 20 minutes until tops are firm when pressed. Lift out of the tin, transfer to a wire rack and serve while warm, or leave to cool completely.
Recipe from Seasonal Berries.
There's more recipes in every issue of Yours magazine, out every fortnight on a Tuesday.
A healthy way to start the day or a mid-morning snack
250 g (9 oz) wholewheat flour 200 g (7 oz) natural oat or wheatbran 4 teaspoons baking powder 2 teaspoons bicarbonate of soda Pinch salt 450 ml (3/4 pint) natural yogurt or buttermilk 180 ml (6 fl oz) vegetable oil 2 teaspoons vanilla extract 2 eggs 100 g (4 oz) light muscovado sugar 350 g (12 oz) blueberries
Time: 15 minutes Serves: 18 Nutrition: n/a