Blueberry Yogurt Muffins, a cup of tea or coffee and we are ready for the day.

These Blueberry Yogurt Muffins are not overly sweet and the pops of fresh blueberry here and there almost justifies taking a second one.

I always have Blueberries in my fridge or freezer. They are like little vitamin bombs, perfect to make a quick smoothie when you are pushed for time. My favorite way to use blueberries though is in baking. I love how they pop open, and how the purple juice colors the baked goods. These blueberry pies are delicious. This pastry and lots of blueberries, just the way I like it. Not to mention this Blueberry lemon curd cake, such a favorite in my family. I cannot wait for Summer to try this Blueberry Ice cream with Maple and Cinnamon, made by Sam Linsell. It sure looks delicious.

Blueberries are not only delicious, nutritionally they pack a punch. Here are just a few healthy benefits of blueberries and when you read this, you will know why it is a great idea to stock up.

Antioxidants

Blueberries are packed with antioxidants, in fact, more so than any of the other berry varieties. Antioxidants are essential for fighting and preventing several types of chronic diseases such as diabetes, heart diseases and cancer.

Helps with weight loss

Blueberries are low in calories, but that is not all. Blueberries are very high in fiber, in fact 3.6 g per cup. That is almost 15% of your daily fiber needs just in one serving. Fiber moves slowly through the digestive system, makes you feel fuller and thus aids with weight loss.

Alleviate Inflammation

Due to their high antioxidant content, the polyphenols in blueberries can have a very significant anti-inflammatory effect in the body.

Promotes Heart Health

Eating blueberries on a regular basis can indeed lower your cholesterol and blood pressure if combined with a balanced diet, a healthy lifestyle and regular exercise.

Blueberry Yogurt Muffins

makes 12

Ingredients

2½ Cups / 625 ml flour
1 T/15 ml Baking Powder
½ t salt
2 cups/ 500 ml – blueberries, dusted in some flour
2 Eggs
250 ml / 1 Cup Sugar
1 Cup /250 ml Fairview Full Fat Yogurt
85 g / 6 T Butter – melted

Method

Preheat oven to 190 C/ 420 F. Line a muffin tray with muffins cups.
Mix the flour, baking powder, and salt in a large bowl.
Use a whisk and mix the eggs, sugar, and Greek yogurt in another bowl until combined. Add melted butter little-by-little, while whisking, to temper the eggs.
Lastly add the flour dusted blueberries and mix.
Scoop the mixture into the muffin cups.
Bake for 20-25 minutes or until a skewer comes out clean.
Remove from oven and serve warm with a delicious cup of coffee or tea.
PS: these muffins freeze well, so bake a double batch and keep for lunchboxes.

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