Blueberry Muffins

Try these scrumptious fluffy muffins, perfect as a breakfast or an afternoon snack.

12
20
25
Equipment: 
  • Cake cases
  • Cake tray
  • Weighing scales
  • Sieve
  • Wooden spoon
  • Measuring jug
Ingredients: 
  • 150g plain flour
  • 1 ½ teaspoons baking powder
  • 50g caster sugar
  • 100ml semi-skimmed milk
  • 1 egg
  • 40g low-fat spread
  • 100g blueberries
Simple steps: 
  1. Preheat the oven to 200C/fan 180C/gas mark 6.
  2. Put 12 paper bun cases into a cake tray.
  3. Sift the flour and baking powder into a mixing bowl, and then stir in the sugar
  4. Melt low-fat spread in the microwave 10 seconds at time until melted right through.
  5. In a jug, beat together the milk, egg and melted low-fat spread. Add to the dry ingredients with the blueberries and stir until just combined. Do not over-mix.
  6. Spoon the mixture into the paper cases and transfer to the oven. Bake for 20-25 minutes until risen and golden. Cool on a wire rack. 

Top Tip!

Try using raspberries or cranberries instead of blueberries.

You can always use frozen fruit rather than fresh to save on cost – just remember to get them out of the freezer the night before!

Fat: 
1.8g
Carbohydrates: 
15.8g
Sugars: 
5.1g
Salt: 
0.03g
Allergen information: 
Butter milk
Egg
Gluten
Milk
Wheat