Blueberry muffins
4
Points®
Total time: 40 min • Prep: 15 min • Cook: 25 min • Serves: 8 • Difficulty: Easy
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.
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
Natural sweetener
2 tbs, granulated
Vanilla bean extract, alcohol free
1 tsp
Fresh blueberries
200 g
Demerara sugar
1 tbs
Instructions
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.
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