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Photo of Strawberry and blueberry muffins by WW

Strawberry and blueberry muffins

6
Points®
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
12
Difficulty
Easy
These muffins are fruit-filled and high in taste. Enjoy with tea or coffee for a morning or afternoon snack

Ingredients

Oil spray

1 x 3 second spray(s)

White self-raising flour

2 cup(s), (300g)

Caster sugar

¼ cup(s), (55g)

Egg(s)

1 small, lightly beaten

Skim milk

1¼ cup(s), (310ml)

Fresh lemon rind

2 tsp, finely grated

Fresh blueberries

125 g

Jam, no added sugar

3 tbs, strawberry variety

Dried strawberries

¼ cup(s), sliced

Instructions

  1. Preheat oven to 200°C or 180°C fan-forced. Spray a 12-hole (½-cup/125ml) capacity muffin tin with oil.
  2. Sift flour into a large bowl and stir in sugar. Place egg, milk and rind in a small bowl and whisk until combined. Add milk mixture and blueberries to dry ingredients and stir until just combined.
  3. Evenly spoon half the mixture among the muffin tin holes. Place 1 tsp of jam into the centre of each. Evenly spoon remaining muffin mixture on top. Top each with two dried strawberry slices.
  4. Bake for 18-20 minutes or until cooked when tested with a skewer. Stand in tin to cool before turning onto a wire rack.

Notes

You can use grated orange rind instead of lemon.

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