1 cup(s), (150g)
1 medium, lightly beaten
Reduced fat oil spread
50 g, melted and cooled
2 tbs, granulated
Vanilla bean extract, alcohol free
- Preheat oven to 180°C. Line 8 holes of a ⅓ cup (80 ml) capacity muffin tray with paper cases.
- 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.
- 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.