Baking

Wholemeal Berry Yoghurt Muffins recipe

Name: Wholemeal Berry Yoghurt Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12
Ingredients: 175g plain golden wholemeal flour (see flour notes for alternatives); 100g ground almonds; 1 tsp baking powder; ½ tsp bicarbonate of soda; 100g golden caster sugar (I sometimes reduce to 80g); 75ml olive oil; 150g plain yoghurt (I use full-fat Greek); 50ml milk or milk alternative (I use soya); 1 tsp vanilla extract; 2 eggs; 200g frozen berries (I use blueberries and raspberries); 5g demerara sugar (or brown sugar); 2 tbsp icing sugar (around 20g); 2 tsp yoghurt

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Low sugar, soft and fruity muffins, made with 100% wholemeal flour, yoghurt and olive oil.

Prep15m
Cook20m
Total35m

cake fibre fruit golden-wholegrain ground-almonds muffins

Wholemeal blueberry and raspberry muffins made with yoghurt and olive oil

Question on r/AskReddit:
What is something that people think is healthy/good for them, but in reality isn't?
Answer:
Muffins. I used to bring donuts to meetings but was asked to bring muffins instead because they’re healthier. They are twice the calories of the donuts.

I agree, sort of, which is why I make my own. Wholemeal flour and ground almonds have featured heavily in recent recipes; more fibre and a slightly reduced carb content is a winner for us. But I don’t want a heavy muffin and that’s where the yoghurt comes in — it keeps the muffins soft for days.

The muffins in the photo have a yoghurt drizzle but I don’t usually bother, opting for 5g of crunchy sugar instead.

The small amount of sugar on top feels like a hack

It’s the first thing you taste when you bite into the muffin, making it feel sweeter than it actually is.

Custard fan?

These muffins are just heavenly with custard. I make less than half a pint, adding only a tiny bit of sugar (see notes), then pour it over the muffins for a sublime dessert.

Notes

Flour

Marriage’s golden wholemeal flours are still my go-to, but if you don’t shop with Ocado, they can be hard to get hold of.

Any plain wholemeal flour should be fine; the yoghurt will see to it. I sometimes use Doves Farm Plain Wholemeal Flour and some tweaks are needed:

Increase to 200g
Leave out the milk

For me, golden flour almost passes for white flour. Regular wholemeal doesn't. You could include white flour for a lighter, more traditional muffin. A one-third white to two-thirds wholemeal mix is about 70g white flour and 130g wholemeal. Or go for 100g of each for a 50/50 split.

Storage

Store in an airtight tin for up to 2 days. We eat them on day 3 but I hesitate to recommend this because I can't see the berries faring well if you live in a warm climate.

Alternatively, freeze the muffins. Defrost at room temperature for a few hours or microwave at half power.

Custard

Bird’s Custard Powder will always live in my cupboard. I love that I can tweak the sweetness and use my milks of choice (goat, oat and soy). If I’m pairing the custard with something really sweet, like apple crumble, I’ll leave out the sugar entirely.

Recipe credit

Loosely inspired by Pinch of Yum's Mixed Berry Muffins with Sugary Tops.

Recipe

Wholemeal Berry Yoghurt Muffins

Prep15m
Cook20m
Total35m

Makes: 12

Ingredients

Berry muffins

175g plain golden wholemeal flour (see flour notes for alternatives)
100g ground almonds
1 tsp baking powder
½ tsp bicarbonate of soda
100g golden caster sugar (I sometimes reduce to 80g)
75ml olive oil
150g plain yoghurt (I use full-fat Greek)
50ml milk or milk alternative (I use soya)
1 tsp vanilla extract
2 eggs
200g frozen berries (I use blueberries and raspberries)

Sugar topping (optional)

5g demerara sugar (or brown sugar)

Yoghurt drizzle (optional)

2 tbsp icing sugar (around 20g)
2 tsp yoghurt

Method

Heat your oven to 200°C (180°C fan). Line a 12-hole muffin tin with cases (I like If You Care).
Muffins: Add 175g of plain golden wholemeal flour, 100g of ground almonds, 1 teaspoon of baking powder, ½ teaspoon of bicarbonate of soda and 100g of golden caster sugar (can be reduced to 80g) to a large bowl. Mix well.
In another bowl or jug, add 75ml of olive oil, 150g of plain yoghurt (full-fat, ideally), 50ml of milk (I use soya), 1 teaspoon of vanilla extract and 2 eggs. Whisk together then pour into the dry ingredients. Stir until the ingredients have only just combined.
Gently fold in 200g of frozen berries (any kind, I use blueberries and raspberries). Try not to over-mix or the blueberries will turn the batter grey.
Divide the batter between the muffin cases. If you’re skipping the yoghurt drizzle, optionally top with 5g of demerara or brown sugar.
Bake for 20-22 minutes until a cake tester comes out clean (22 minutes in my oven). Leave to cool for 10 minutes then transfer to a wire rack to cool fully.
Yoghurt drizzle (optional): Combine 2 tablespoons of icing sugar (around 20g) and 2 teaspoons of yoghurt. Drizzle over the muffins.