Blueberry Muffins.img

Blueberry Muffins

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


12 People


20 minutes


25 minutes


  • Cake cases
  • Cake tray
  • Weighing scales
  • Sieve
  • Wooden spoon
  • Measuring jug


  • 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