Blueberry and passionfruit muffins
Indulge in the delightful flavors of our Blueberry and Passionfruit Muffins, made with fresh blueberries, tangy passionfruit, and a blend of whole wheat and all-purpose flours. These light and fluffy muffins are sweetened with just the right amount of sugar, enriched with creamy Greek yogurt, and have a hint of vanilla. Perfect for a delicious breakfast or a tasty snack!
Cook time 22 min
Prep time 10 min
Ingredients:
1 cup blueberries1 cup self-raising flour
1 cup all-purpose white wheat flour
3/4 cup sugar
1/3 cup olive oil
1/2 cup milk (1% fat)
2/3 cup greek yogurt
2 eggs
1 tsp vanilla extract
3 passion fruits
Blueberry and passionfruit muffins are a delightful treat that combines the tangy sweetness of blueberries and the tropical flavor of passionfruit. Easy to prepare, these muffins make for a perfect breakfast option, snack, or even a light dessert. Follow this recipe to create moist, flavorful muffins that everyone will enjoy.
Instructions:
Preheat your oven to 375°F (190°C). Line a muffin tray with paper liners or lightly grease it.
In a large mixing bowl, whisk together the Greek yogurt, milk, olive oil, eggs, and vanilla extract until the mixture is smooth and well combined.
Gradually add the sugar to the wet mixture and continue to whisk until the sugar is fully dissolved and the mixture is smooth.
In a separate bowl, sift together the self-raising flour and all-purpose white wheat flour.
Gradually fold the flour mixture into the wet ingredients. Mix until just combined, ensuring not to overmix as this will result in dense muffins.
Gently fold in the blueberries and passion fruit pulp into the batter. Ensure even distribution without overmixing to keep the blueberries intact.
Using a spoon or ice cream scoop, divide the batter evenly among the prepared muffin cups, filling each about 2/3 full to allow room for the muffins to rise.
Place the muffin tray in the preheated oven and bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tray for about 5 minutes, then transfer them to a wire rack to cool completely.
Enjoy your fresh Blueberry and Passionfruit Muffins warm or at room temperature. Store any leftovers in an airtight container for up to 3 days.
Tips:
- Make sure your ingredients, especially the eggs and yogurt, are at room temperature for a smoother batter and better rise.
- Gently fold in the blueberries and passionfruit pulp at the end to avoid overmixing, which can result in tough muffins.
- You can use frozen blueberries if fresh ones are not available, but be sure to toss them in a little flour to prevent them from sinking to the bottom of the muffins.
- Check for doneness by inserting a toothpick into the center of the muffins. If it comes out clean or with a few moist crumbs, they are ready.
- Let the muffins cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely. This helps them set and makes them easier to remove from the pan.
Your blueberry and passionfruit muffins are now ready to be enjoyed! Their unique blend of fruity flavors and soft, moist texture will surely make them a hit. Whether served warm as a breakfast treat or cooled as a delicious snack, these muffins are sure to delight.
Nutrition per serving
10 ServingsCalories 220kcal
Protein 7g
Carbohydrates 40g
Fiber 2.43g
Sugar 20g
Fat 10g
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