Blueberry muffin

Finally better weather is here, you can see blueberries on the shelf in stores and the market. This incredibly delicious fruit has many beneficial effects on your body. Among other things, it helps to properly regulate blood sugar levels, which is why I especially like to use and consume it. Unfortunately, it gets moldy very quickly. That’s why, when I get a large amount of it, I like to use some of it for baking.

Ingredients: (roughly 25 pieces)

• 215 grams – 3/4 cup lactose free Greek yoghurt
• 78 grams – 1/3 cup erythritol
• 1 package zero vanilin – 2 teaspoon (sugar free vanilla flavored sweetener)
• 12 tablespoon sunflower oil
• 5 pieces of size ‘L’ eggs (or 6 pieces of medium size)
• 500 grams – 4+1/2 cups of whole grain flour
• 150 grams – 1+1/3 cups of fine wheat flour
• 1 package baking powder – 2 teaspoon
• pinch of salt
• Juice of a smaller lemon
• 100 milliliters lukewarm water
• approx 250 – 300 grams blueberry (based on your taste)

Directions:

• Preheat the oven to 170°C. (338°F)
• Beat the yogurt, eggs, erythritol, vanillin and oil with a hand whisk.
• Mix the dry ingredients in a separate bowl.
• Add the dry ingredients to the yogurt and egg mixture and start mixing with a wooden spoon. Meanwhile, add the lemon juice.
• When the dough feels hard, add water and use it to loosen the muffin dough a little. We will get a sticky, more cohesive dough, not liquid.
• Put 1 tablespoon of dough into our muffin paper-lined form. You can help with your fingers, because it’s sticky.
• Sprinkle a few blueberries on top of each muffin and press them in with your fingers.
• Bake in the preheated oven for 20 minutes.
• If you have a sweet tooth in the family, you can serve it sprinkled with powdered sugar or powdered erythritol.

Eat healthy and delicious!