Healthy lunchbox Blueberry Muffins
My kids love these in their school lunches, they are really easy to make and delicious warm or cold and they last up to 5 days in an airtight container.
Ingredients
Directions
- 1
Preheat the oven to 190C/375F.
- 2
Add the flour, baking powder, cinnamon and sugar into a large bowl and mix to combine.
- 3
In another bowl, add the eggs, butter, yogurt, milk and kefir milk and mix to combine.
- 4
Add the wet ingredients to the dry, and mix lightly until just combined, then fold in the blueberries.
- 5
Add a tiny bit more milk if the mixture still seems too thick, the batter should be thick, but not dry.
- 6
Spoon the batter into a silicone muffin tray using an ice cream scoop.
- 7
Bake for 20 -25 minutes or until risen and golden and a skewer in the centre comes out clean.
- 8
Cool on a wire rack, then store in an airtight container, enjoy!
