It feels as though we’re constantly being told we’re eating too much sugar. And the humble blueberry muffin is in that category.
Often seen as a healthier choice than a slice of chocolate cake (there’s fruit in it, so it must be good for you, right?), research from Action on Sugar and the Obesity Healthy Alliance reveals that 61 per cent of the muffins they assessed contained an eye-watering six teaspoons of sugar or more. This is the upper daily sugar limit for children aged seven to 10.
The research chose to look into blueberry muffins specifically because they’re readily available and popular. Making your own is not quite as easy as buying one at the supermarket, but this recipe from Seasonal Berries is straightforward and lighter on the sugar front.
Read: Nutritionists’ pantry staples
Makes: 18 muffins
Ingredients
- 250g wholewheat flour
- 200g natural oat or wheat bran
- 4 teaspoons baking powder
- 2 teaspoons bicarbonate of soda
- salt
- 450ml natural yoghurt or buttermilk
- 180ml vegetable oil
- 2 teaspoons vanilla extract
- 2 eggs
- 100g light muscovado sugar
- 350g fresh blueberries
Method
Line two muffin tins with 18 paper cases or grease lightly with a little oil. Mix the flour, bran, baking powder, bicarbonate of soda and a pinch of salt together in a mixing bowl.
Add the yoghurt or buttermilk, oil and vanilla to a second, smaller bowl, then add the eggs and sugar and fork together until smooth. Add to the bowl of dry ingredients and fork together until just mixed.
Read: The power of blueberries
Add the blueberries and mix briefly, being careful not to overmix. Divide the mixture evenly into the muffin tin.
Bake at 200°C for about 20 minutes, until tops are firm when pressed. Lift out of the tin, transfer to a wire rack and serve while warm, or leave to cool completely before eating.
What’s your favourite muffin? Do you look at the sugar content when choosing snacks? Are you baking with less sugar?
– With PA
