Whole Wheat Blueberry Muffins

There's nothing like the sweet aroma of these fruity and wholesome muffins. Enjoy at breakfast or as a super lunch with fruit kebabs and yogurt.

Ingredients (Makes 12 muffins)

1 cup/130g whole wheat flour
¾ cup/11g all-purpose flour
½ cup/100g firmly packed light brown sugar
1 Tbsp. plus 1 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. ground allspice
1/2 tsp. salt
240ml/1 cup milk plus 1 tsp lemon juice/vinegar
2 Tbsp. vegetable oil
1 egg, lightly beaten
100g fresh or frozen blueberries

Method

1) Preheat oven to 200 degrees.
2) Lightly grease muffin tin with cooking oil. In large bowl, combine flours, brown sugar, baking powder, cinnamon and allspice.
3) In another bowl, whisk together buttermilk, oil and egg. Make well in centre of dry ingredients.
4) Pour in buttermilk mixture, stirring until just combined (do not overmix). Stir in blueberries.
5) Spoon batter evenly into prepared muffin cups.
Bake until tops are golden, 20-25 minutes. Transfer pan to wire rack to cool slightly. 7) Serve warm.

Calories per muffin: 112
Fat per muffin: 3 g

Courtesy of the World Cancer Research Fund

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