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Photo of Blueberry muffins by WW

Blueberry muffins

4
3
3
SmartPoints® value per serving
Total Time
35 min
Prep
15 min
Cook
20 min
Serves
8
Difficulty
Easy
Perfect popped into a lunchbox or enjoyed as an afternoon snack, these moist, fruity muffins are super simple to make.

Ingredients

Plain flour

1 cup(s), (150g)

Baking powder

3 tsp

Egg(s)

1 medium, lightly beaten

Skim milk

100 ml

Reduced fat oil spread

50 g, melted and cooled

Granulated stevia sweetener

2 tbs

Vanilla bean extract, alcohol free

1 tsp

Fresh blueberries

200 g

Demerara sugar

1 tbs

Instructions

  1. Preheat oven to 200°C. Line 8 holes of a 1/3-cup (80ml) capacity muffin tin with paper cases.
  2. Sift flour, baking powder and a pinch of salt into a large bowl. Whisk egg, milk, melted spread, stevia and vanilla in a medium bowl until combined. Add egg mixture to flour mixture and stir until just combined (do not overmix). Stir in blueberries.
  3. Spoon mixture evenly among prepared muffin holes and sprinkle with demerara sugar. Bake for 25-30 minutes or until a skewer inserted into the centre before transferring to a wire rack to cool.

Notes

Keep in an airtight container for up to 2 days. Suitable to freeze for up to 3 months,

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