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Blueberry Muffins

April 30, 2015

Home Kitchen

In my home kitchen there is always fresh fruit and that is the great thing about me coming home.  They may not be much in the fridge but there is always some sort of fruit available.  Putting fruits into muffins is not exactly healthy but it does cheer you up if you need serious comfort within reason.  Almonds were originally used in the recipe but I found there wasn’t enough so if you want a bigger almond taste I would suggest adding a little almond extract as well as chopped almonds. These muffins are nut free.

This recipe was adapted from The Low – Fat Cookbook (Bay Books, 2003).



250g self – raising flour, 60g caster sugar, 250ml skimmed milk, 1 lightly beaten egg, 1 tsp vanilla essence, 2 tbsps margarine, 200g blueberries.


1. Sift the flour into the large bowl.
2. Stir in the sugar and make a well in the centre.
3. In a jug combine the skim milk and egg, vanilla and butter melted.
4. Pour into the well and mix until well combined.
5. Fold in the blueberries.
6. Place the muffin cases in a baking tray and divide the mixture.
7. Pre heat the oven at 180 degrees C.
8. Bake the muffins for 25 minutes and leave for 5 minutes to cool before turning onto a rack.


From → Baking, Breakfasts

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