Easy Blueberry Muffins

I don’t know how long I’d been looking for an easy Blueberry muffin recipe before I came across this one. And the best thing about it is that I don’t have to feel guilty eating it!

Portions: 12 muffins
Cooking time: 10 mins preparation + 25 mins baking time

What's in it: less sugar and less fat; blueberries are a good source of B Vitamins and folic acid as well as important minerals.

Ingredients: 250 g self-raising flour 1 ½ teaspoons baking powder 55 g margarine spread for baking (e.g. Stork or Flora white) 85 g golden caster sugar 100 g blueberries (I use frozen blueberries) 2 eggs 230 ml skimmed milk Juice of ½ lemon ½ teaspoon of lemon zest

Preparation: Preheat oven to 180ºC . Line a 12-hole muffin tin with paper muffin cases. Sift the flour and baking powder into a large bowl. Add margarine and rub gently with your fingertips until the mixture looks like breadcrumbs. Stir in the sugar and set aside. In a separate bowl, whisk together the eggs, lemon, lemon zest and milk. Add egg mixture to the large bowl and mix in quickly. It should still be lumpy and you’ll probably think “this doesn’t look right”. Add blueberries and use a spoon to divide the mixture into the muffin cases. Bake for 20-25 minutes until a toothpick inserted into the centre of the muffins comes out clean. Cool in the tin for about 5 minutes, then transfer onto a rack to cool.