Cooking with Cameron: Choc chip and berry muffins

Nothing like fresh muffins! Blueberries just seem to go hand in hand with muffins and are a crowd favourite. Throw in some choc chips and they go off the Richter scale! Eat them fresh, freeze them for later or throw them I the kids school lunch box. And they don’t really take long to make. In the video I made a double batch. Hopefully last longer!


  • 1 ½ cups spelt flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp ground cinnamon
  • 1 large egg
  • 2/3 cup brown sugar
  • 1/3 cup vege oil
  • ¾ cup vanilla yoghurt (or fruit yoghurt)
  • Squeeze of lemon juice
  • 100 g fresh or frozen blueberries
  • 50g choc chips


  1. Pre heat oven to 180c
  2. Whisk spelt flour, baking powder, baking soda, and cinnamon in a bowl.
  3. Whisk egg, brown sugar, oil, yoghurt and lemon juice till combined.
  4. Combine wet and dry mixes. Add blueberries and choc chips and gently fold through
  5. Lay out muffin papers and add batter to about ¼ of the cup.
  6. Bake for 25min or till cooked thru. Use a skewer to test , if it come our wet and sticky give them another 5min. If dry then time to cool and enjoy!!


Cooking with Cameron

The Fathering Project

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