Ingredients:

  • 1 cup (125g) All-Purpose Flour
  • ½ cup (60g) Whole Wheat Pastry Flour
  • 2 teaspoons Baking Powder
  • ½ teaspoon Baking Soda
  • ½ teaspoon Ground Cinnamon (optional)
  • ¼ teaspoon Fine Sea Salt
  • 1 Large Egg (room temperature)
  • ½ cup (120ml) Natural Maple Syrup
  • ¾ cup (180g) Full Fat Greek Yoghurt
  • ¼ cup (60ml) Neutral Oil (Rapeseed/Canola or light Olive Oil)
  • 1 teaspoon Vanilla Extract
  • 1 ½ cups (225g) Fresh or Frozen Blueberries
  • 1 tablespoon All-Purpose Flour (for tossing berries)

Instructions:

  1. Preheat the oven to 220°C / 425°F (Fan 200°C / 400°F). Line a 12-cup muffin tin with paper cases.
  2. If using frozen blueberries, gently toss them with 1 tablespoon of flour. This prevents the berries from sinking.
  3. In the first large bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, and salt until thoroughly combined. Set aside (Dry Ingredients).
  4. In the second large bowl, whisk the egg until lightly frothy. Add the maple syrup, Greek yoghurt, oil, and vanilla extract. Whisk until the mixture is smooth and emulsified (Wet Ingredients).
  5. Pour the wet mixture into the dry mixture. Use a rubber spatula to fold the ingredients together until just combined. Stop mixing when you still see a few streaks of flour; do not overmix.
  6. Gently fold the flour-coated blueberries into the batter.
  7. Divide the batter evenly among the 12 prepared muffin cases, filling them nearly to the top.
  8. Place the tin in the preheated 220°C / 425°F oven and bake for exactly 5 minutes. This high-heat burst encourages a dome.
  9. Without opening the oven door, immediately reduce the temperature to 180°C / 350°F (Fan 160°C / 325°F). Continue to bake for another 15–17 minutes, or until a skewer inserted into the center comes out clean.
  10. Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.