Blueberry muffins
5
Points®
Total time: 50 min • Prep: 20 min • Cook: 30 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 White Flour
150 g
Baking powder
1 tablespoon(s), level
Salt
1 pinch
Egg, whole, raw
1 large, raw
Skimmed Milk
100 ml
Low Fat Spread
50 g
Golden caster sugar
30 g
Vanilla Extract
1 teaspoon(s), level
Blueberries
200 g
Demerara Sugar
1 tablespoon(s), level
Instructions
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.
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