Prep Time:10 mins
Understanding food allergies and intolerances
Quick and easy blueberry muffins
Cooking Time:20 mins
Serves:12 Adults
You only need one bowl to make these quick and easy blueberry muffins.
Ingredients
- 75g / 3oz. low-fat spread
- 75g / 3oz. brown sugar
- 2 eggs
- 100g / 3½ oz. low-fat natural Greek yoghurt
- 200g / 7oz. self-raising flour
- 125g / 4½ oz. blueberries, fresh or frozen
Method
- Preheat the oven to 200°C / 400°F / Gas Mark 6.
- Line a muffin tin with cases.
- In a large bowl, mix the low-fat spread, sugar, eggs, and yoghurt until combined.
- Add the flour and stir until just combined.
- Add the blueberries and stir through gently, taking care not to break up the blueberries.
- Divide the mixture between the muffin cases and bake in the oven for 15 to 20 minutes until the muffins are golden.
What you will need
- Kitchen scales
- Mixing bowl
- Small muffin tray
- Wooden spoon
Serving suggestions
Swap the blueberries for fruit of your choice, fresh or frozen. Try raspberries or mixed berries. Add some lemon zest for extra flavour.
