Photo of Blueberry muffins by WW

Blueberry muffins

5 - 6
PersonalPoints™ per serving
Total Time
50 min
20 min
30 min
Perfect popped into a lunchbox or enjoyed as an afternoon snack, these moist, fruity muffins are super simple to make.


Plain White Flour

150 g

Baking powder

1 tablespoons, level


1 pinch

Egg, whole, raw

1 large, raw

Skimmed Milk

100 ml

Low Fat Spread

50 g, melted and cooled

Golden Caster Sugar

30 g

Vanilla Extract

1 teaspoons, level


200 g

Demerara Sugar

1 tablespoons, level


  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Line a 12-hole muffin tin with 8 muffin cases.
  2. Sift the flour, baking powder and salt into a large mixing bowl. In a separate large bowl, whisk together the egg, milk, melted spread, sugar and vanilla
  3. Add the dry ingredients to the wet ingredients and whisk together, but don’t overmix. Fold in the blueberries.
  4. Divide the mixture between the muffin cases and sprinkle with the Demerara sugar.
  5. Bake for 25-30 minutes until well risen and golden, then transfer the muffins to a wire rack to cool.


Fancy a change? You could swap the blueberries for raspberries, if you prefer. The muffins will keep in an airtight container for 3-4 days.