Little Works · recipe

Blueberry Muffins (Low Sugar Recipe) — Blueberry Muffins in Victoria, BC

Name: Blueberry Muffins (Low Sugar Recipe) — Blueberry Muffins in Victoria, BC
Prep time: 10 min
Cook time: 20 min
Yield: 12 - 14
Ingredients: all-purpose flour; baking powder; extra sugar; baking soda; sugar; salt; eggs, lightly beaten; oil; Greek yogurt; milk; blueberries; beef sirloin or flank, thinly sliced; broccoli florets; vegetable oil; garlic, minced; ginger, grated (optional); soy sauce; brown sugar; cornstarch; cooked rice, for serving

These Greek yogurt blueberry muffins are the lightest, fluffiest and most versatile blueberry muffins ever! They're pretty low in calories, and they couldn’t be easier to make – just throw the wet ingredients into the dry, stir, and bake! By: Helen Schofield.

Ingredients

all-purpose flour
baking powder
extra sugar
baking soda
sugar
salt
eggs, lightly beaten
oil
Greek yogurt
milk
blueberries
beef sirloin or flank, thinly sliced
broccoli florets
vegetable oil
garlic, minced
ginger, grated (optional)
soy sauce
brown sugar
cornstarch
cooked rice, for serving

Method

Preheat the oven to 375F/190C (this is the temperature I bake them at in my convection/fan oven. If you're using a conventional oven, increase temperature to 400F/205C.)
Combine the {all-purpose flour}, {baking powder}, {baking soda}, {sugar} and {salt} in a large bowl.
Combine the {eggs, lightly beaten}, {oil}, {Greek yogurt}, and {milk} in another bowl or jug.
Add the wet ingredients to the dry. Stir until just combined. Fold in the {blueberries}. Add a tiny bit more {milk} if the mixture still seems too thick (the consistency of the batter can vary depending on which brand of yoghurt you use). The batter will be fairly thick, but not dry.
Spoon the batter into muffin cases placed in muffin pans (you can fill almost to the top). Sprinkle a little {extra sugar} over the top of the muffins, if you like, then bake for 17 to 20 minutes or until risen and golden and a skewer pushed into the centre comes out clean.
Cool on a wire rack, then store in an air tight container.
Whisk soy sauce, brown sugar, cornstarch, and ¼ cup water for the sauce.
Stir-fry beef in hot oil 2–3 minutes until browned. Remove.
Stir-fry broccoli, garlic, and ginger 4 minutes.
Return beef, add sauce, toss 2 minutes until glossy. Serve over rice.

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