Blueberry muffins

These sweet, fruity muffins are so light and full of flavour - perfect for summer. They are delicious fresh out of the oven, but still have a crisp top and juicy, moist inside when cooled. They are super easy to whip up so give them a try, they will not disappoint. 

Makes 12 muffins

- 110g butter

- 250g caster sugar

- 2 eggs, beaten

- 250g plain flour

- 2 tsp baking powder

- 125ml milk

- 225g fresh blueberries

1. Pre-heat the oven to 180 degrees, and line a muffin tin with cases.

2. Cream together the butter and sugar until smooth.

3. Whisk in the eggs, then add the flour and baking powder, mixing well.

4. Stir in the milk until the mixture is smooth. Fold in 3/4 of the blueberries.

5. Spoon the mixture into the muffin cases about 2/3 full.

6. Press the remaining blueberries evenly into the mixture in each muffin case.

7. Bake in the oven for 25-30 minutes, or until risen and golden brown. Cool on a wired rack.

 Enjoy :)

Low fat blueberry muffins

So the one's I baked were incredibly low fat since I forgot to put margarine in... As you can imagine I was extremely annoyed remembering I didn't put any in when they were 5 minutes away from being done in the oven! I tried one straight from the oven (always best when they're warm) and it was still delicious, soft on the inside, crisp on top and a lovely fruity flavour along with warm cinnamon flavours - mmm! However, they were stuck to the paper cases which I presume may not have been so bad if there was more fat in there (from the marg). I also think they would be more moist with marg in as well, so of course, don't be silly like me and forget to put it in! What I particularly love about these is the golden colour from the sprinkling of sugar and spices before baking in the oven.

Makes 6 muffins

- 115g plain flour

- 1/2 tsp bicarbonate of soda

- pinch of salt

- 1/2 tsp mixed spice (or just cinnamon)

- 55g caster sugar

- 1 egg

- 1.5 tbsp low-fat margarine

- 75ml (5 tbsp) low-fat natural yogurt

- 1/2 tsp vanilla extract

- 40g fresh blueberries

1. Pre-heat the oven to gas mark 5/190 degrees. Place 6 muffin cases in a muffin tin.

2. Sift the flour, bicarb of soda, salt and half the mixed spice into a mixing bowl. Add 6 tbsp of the sugar and mix together well.

3. In a separate bowl, whisk the egg, margarine, yogurt and vanilla extract. Stir in the blueberries then pour the mixture into the dry ingredients. Gently stir until combined.

4. Divide the mixture into the muffin cases (about 2/3 full). Sprinkle over the remaining sugar and some mixed spice over the muffins.

5. Bake in the oven for around 20 minutes, or until well-risen and golden brown. Cool on a wire rack. Best eaten warm!

Enjoy :)