158 calorie blueberry muffins (store bought: 450+ cals)

Ingredients:

- 140g self raising flour
- 2 eggs
- 70g butter
- 70g blueberries
- 50g fruit sugar
- 20ml milk
- 1 tablespoon baking powder

Method:

Melt the butter and allow it to cool on the side.

Sift the flour and baking powder into a mixing bowl. Add the sugar and stir well. In a SEPARATE bowl beat the eggs, then add the milk and butter and beat some more.

Bit by bit add the liquid mixture into the flour/baking powder/sugar mix, stirring as you go.

GENTLY stir in the blueberries - don't break them!

Fill muffin cases 2/3 full and bake for 30 mins at 180 degrees C/ 350 degrees F / gas mark 4. They really do take 30 minutes to cook so don't open the door to check them until close to the 30 minute mark - nobody wants a sunken muffin!!

Variations (gluten free etc)

You can replace the butter with vegan spread (Pure, etc) or margarine if you wish. The cows milk can be replaced with almond or soya milk (tried and tested, tastes fine).

For GLUTEN FREE you can replace the flour with a gluten free flour of your choice. If the flour you're replacing with is NOT self raising I would add 3 teaspoons of baking powder to make them rise.

I often add a couple of chunks of chocolate to each muffin... blueberries & chocolate isn't a well known combination...but trust me when I say it SHOULD be!

Note 1: I have yet to achieve the insanely perfect muffin as pictured above... but they do come out quite pretty.
Note 2: These aren't as sickly sweet as store bought muffins. But as a guilt free treat they're FANTASTIC. I love them.
Note 3: Add as many blueberries as you like! I just use however many I've got that I need to use up before they go bad. The more the merrier!