Claudia Winklemans Blueberry Muffins
Over a year ago
3,300 views
Ingredients
- 110g ½ fat sunflower spread
- 100g caster sugar
- 2 eggs, beaten
- 150 ml semi skimmed milk
- 5ml natural vanilla extract
- 300g plain white flour
- 10ml baking powder
- 110g fresh blueberries
Accompaniment
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Description
These easy blueberry muffins are delicious, ready in a few simple steps and so moreish that I’ll have to quadruple the quantities for guests at my Macmillan coffee morning.
Method
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1
1. Preheat oven to 150°C/300°F/Gas Mark 2.
2. Line a muffin tray with 10 muffin papers.
3. In a large mixing bowl beat together the sunflower spread, sugar, eggs, milk and vanilla until light and fluffy.
4. Add the flour and baking powder beating well until smooth in consistency.
5. Stir in the blueberries and spoon the mixture into the prepared muffin cases.
6. Bake in a preheated oven for 30-35 minutes until firm to the touch.
7. Allow to cool, remove from the tin and dust with icing sugar.
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