• Extra Easy/SP – 3.5 syns per muffin
  • Green/Vegetarian – 3.5 syns per muffin
  • WW Smart Points – 2 per muffin

*suitable for freezing


  • 100g of plain all purpose flour
  • 1 tsp of baking powder
  • 1/4 tsp of baking soda
  • 100g of plain fat free yoghurt
  • 2 large eggs
  • 1 tsp of vanilla
  • 6 tbs of sukrin (or another sweetener of choice)
  • 80g of fresh blueberries
  • 1 tsp of butter
  • 1 tsp of sugar
  • 1/4 tsp of cinnamon
  • cooking oil spray


  1. Preheat oven to 180c/350f (gas mark 4)
  2. Add the flour to a bowl, measure out 1 level tbs from the 100g and set aside for the streusel topping. 
  3. With the remaining flour, stir in the baking powder and baking soda.
  4. To another bowl, add the eggs, yoghurt, sukrin and vanilla and whisk till all combined.
  5. Add this into flour and fold till combined, then fold in the blueberries
  6. Mist 6 muffin cases with cooking oil spray and spoon the batter into the cases equally.
  7. With the 1 tbs of reserved flour, add in the 1 tsp sugar, 1 tsp butter and 1/4 tsp of cinnamon and crumble with your fingers, then sprinkle it evenly onto the top of the batter in the muffin cases.
  8. Place in the oven and bake for about 30-35 mins, they should be lightly golden and a skewer entered into the centre should come out clean.
  9. Allow to cool slightly and then enjoy!!
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