Bluebarry Muffins

 

 blueberry

Ingredients

  • 200g (7 oz) plain flour
  • 140g (5 oz) fresh blueberries
  • 1 egg white
  • 1 tablespoon rapeseed oil
  • 110ml (4 fl oz) skimmed milk
  • 2 tablespoons butter, melted
  • 1 dessertspoon baking powder
  • 1/4 teaspoon salt
  • 100g (4 oz) caster sugar

Method

  1. Preheat oven to 200 C / Gas mark 6. Lightly grease a 12-cup muffin tin. Set aside.
  2. Mix 4 tablespoons of the flour with the blueberries. Set aside. Beat egg white and 1 tablespoon oil lightly in bowl. Stir in milk and melted butter.
  3. In separate bowl, mix together flour, baking powder, salt and sugar. Sift dry ingredient mixture over egg white mixture. Stir just long enough to moisten flour. The batter will look lumpy. DO NOT OVERMIX. Fold in blueberries. Fill each tin two thirds full with batter. Bake in preheated oven 20 to 25 minutes or until golden brown.

I used frozen blueberries from my garden and zapped them in the microwave so they were just soft.