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Blueberry muffins

Blueberry muffins

Total Time
40 min
15 min
25 min
Packed with juicy blueberries, these super easy muffins are delicious eaten warm from the oven for morning tea, and can be stashed in the freezer for a grab and go snack.


Plain flour

1 cup(s), (150g)

Baking powder

3 tsp


1 medium, lightly beaten

Skim milk

100 ml

Reduced fat oil spread

50 g, melted and cooled

Natural sweetener

2 tbs, granulated

Vanilla bean extract, alcohol free

1 tsp

Fresh blueberries

200 g

Demerara sugar

1 tbs


  1. Preheat oven to 180°C. Line 8 holes of a ⅓ cup (80 ml) capacity muffin tray with paper cases.
  2. Sift flour, baking powder and a pinch of salt into a large bowl. Whisk egg, milk, oil spread, sweetener and vanilla in a medium bowl until combined. Add egg mixture to flour mixture and stir until just combined (do not overmix). Fold through blueberries.
  3. Spoon mixture evenly among prepared muffin holes and sprinkle with demerara sugar. Bake for 25 minutes or until a skewer inserted into the centre comes out clean. Cool muffins in tin for 5 minutes before transferring to a wire rack to cool.


TIP: Keep muffins in an airtight container for up to 2 days, or freeze for up to 3 months.