These Blueberry Citrus Muffins Are The Ideal Healthy Sweet Treat

Muffins don't have to be laden in chocolate, sugar and butter for them to be tasty.

These citrus-infused blueberry muffins by Tang are different from your classic café bun, with a whole host of spices and fruits for ultimate flavour.

As well as a tasty after-dinner treat, they're also a handy breakfast option if you're in a rush. Just pop one in your bag and out the door!

This recipe makes nine delish muffins!

Instructions

Step 1

Preheat your oven to 180°C.

Step 2

Spray a muffin tray with baking spray or rub with oil.

Step 3

Fill two square sheets of greaseproof paper into the muffin trays as muffin cases.

Step 4

In a large mixing bowl, combine the flour, oats, baking powder, baking soda, cinnamon, cardamom, orange zest and salt. Set aside.

Step 5

In a separate bowl, lightly beat the eggs.

Step 6

Whisk in the Glenisk Greek Style Natural Yogurt, honey, sugar, almond milk, and vanilla extract, mixing until well combined.

Step 7

Add the wet ingredients to the dry ingredients, mixing gently until blended.

Step 8

Toss the blueberries in one tbsp of flour to prevent them from bleeding or sinking to the bottom of the muffins. Then fold them into the batter.

Step 9

Divide the batter evenly among the nine muffin cups, filling almost to the top.

Step 10

Add desiccated coconut and a sprinkle of coconut sugar, if desired.

Step 11

Bake for 20-22 minutes or until the tops of the muffins are firm to the touch. Insert a toothpick into the centre to make sure it comes out clean.

Step 12

Allow the muffins to cool in the pan for five minutes.

Step 13

Serve with a dollop of Glenisk Blueberry Yogurt and drizzle with honey.

A healthy alternative to your daily sweet treat!