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Lemon and Blueberry Muffins


  • 70g unsalted butter

  • 100g sugar

  • 1 large egg

  • 180g Greek yoghurt

  • 1 tsp lemon zest

  • 125g whole wheat flour

  • 30g BiaSol Super Milled Grains

  • 1 1/2 tsp baking powder

  • 1/4 tsp baking soda

  • 1/4 tsp salt

  • 100g blueberries


  1. Preheat oven to 180C and line muffin tin with paper liners.

  2. Beat butter and sugar until light and fluffy in a bowl.

  3. Add egg, yoghurt and zest to the bowl.

  4. Add the flour, baking powder, baking soda, BiaSol Super Milled Grains and salt to the mix.

  5. Gently fold in blueberries.

  6. Bake for 25-30 minutes until tops are golden.

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