Blueberry Muffins

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

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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!