Maple and blueberry muffins
We’re firm believers that a healthy, balanced diet can still include sweet treats, which is why we love this blueberry muffin recipe. It uses chia seeds, which are a source of omega-3 fatty acids – needed for heart and brain health – as well as providing fibre, which helps our digestive system stay healthy and keeps us fuller for longer. Natural yoghurt provides an added dose of protein, which our bodies need to recover after exercise, and blueberries are a powerful source of vitamin C and antioxidants, which help protect our bodies against free radical damage. Sweetened with pure maple syrup, these blueberry muffins are the perfect teatime treat.
100g softened unsalted butter
3 1⁄2 tbsp pure maple syrup (preferably golden colour for its delicate flavour)
50g chia seeds
150ml natural yoghurt
250g self-raising flour
1⁄2 tsp baking powder
1⁄2 tsp bicarbonate of soda
1⁄2 tsp salt
1 Preheat oven to 180°C/160ºC fan/gas mark 4 and line a 12 mould muffin tray with paper cases.
2 Beat the butter and maple syrup together. Add eggs and beat for a further minute. Mix in the chia seeds and yoghurt.
3 In a separate bowl, mix the flour, baking powder, bicarbonate of soda and 1⁄2 tsp of salt together. Add this to the wet ingredients, stir to combine and fold in blueberries. Divide the mixture evenly between the 12 muffin cases.
4 Place the tray in the oven and bake for an initial 5 minutes before reducing the temperature to 160ºC/140ºC fan/gas mark 3. Bake for a further 18-20 minutes until risen – a skewer should come out clean. Allow to cool on a wire rack before serving.
Looking for ways to keep your kids occupied during lockdown? Maple from Canada and Cook School have launched an interactive cooking programme for school children, ages three to 11, that can be used to help with home schooling. To access their digital workbooks and recipe videos, click here.