This recipe from Waitrose makes a healthy, super tasty blueberry muffin, ideal for breakfast on the go or for a mid morning pick-me-up. There is only 187 calories per muffin, due to the low quantity of fat and sugar used - the muffin avoids being dry and remains wonderfully moist due to the inclusion of butter milk in the recipe. Buttermilk is one of my favourite ingredients - it has completely revolutionised my scone making. Look out for my favourite scone recipe, to follow shortly! Although this recipe uses cinnamon which I love, I realise many people do not, so feel free to omit.
Makes 12
Ingredients
250g plain flour
2 tsp baking powder
1 tsp ground cinnamon
100g caster sugar
1 lemon, zest
1 large egg, beaten
200ml butter milk
50g butter
225g blueberries
20g demerara sugar
1x 12 hole muffin tray lined with paper cases
1. Preheat the oven to 200 degrees celsius.
2. Sift the flour, baking powder, cinnamon and a pinch of salt into a large mixing bowl. Add the caster sugar and lemon zest and stir.
3. Stir the egg, buttermilk and butter together thoroughly. Tip into the dry ingredients and mix lightly. Finally fold in the blueberries.
4. Divide the mixture between the muffin cases and add pinch off demerara sugar to the top of each muffin.
5. Bake for 25 minutes until well risen and golden.
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