Since I started my healthy kick, cutting out sugar, chocolate and generally everything I love, I have found it hard to find anything to bake that doesn’t stray me too much from the new healthy me. But as I find baking a stress reliever and I love cake I just couldn’t stay away so I have been trying to figure out what is the healthiest cake option and I came up with Blueberry muffins – well they can’t be that bad as they are filled with yummy fruit.
OK, so I am not sure they are that healthy, just healthier than say double chocolate chip muffins, and they have to count as one of your five a day – right??? Well that is what I am telling myself with these delicious beauties that are so easy to make. Plus, if like me you are obsessed with juicing and smoothies you will probably already have lots of blueberries to get baking these for a little afternoon snack.
I promise these are so simple to make, around 10 minutes prep work, then all you have to do is sit back and let them bake for around 30 minutes – if it helps you could use the time wisely and do a mini-workout.
Are you a fan of blueberry muffins?
375g self-raising flour
1 tsp baking powder
200g golden caster sugar
125ml vegetable oil
1 tsp vanilla extract
300g blueberries – I prefer fresh but frozen works as well
Granulated sugar, for sprinkling
Pre-heat oven to 180°C/Gas Mark 4, and line the muffin tine with 12 paper cases.
Place the flour, baking powder and sugar in a bowl – gently mix. Then place the oil, egg, milk and vanilla in a separate bowl and whisk to combine.
Pour the liquid ingredients into the dry ingredients and mix until just combined – then add the blueberries and mix.
Spoon mixture evenly into the muffin cases. Sprinkle the tops with sugar and bake for 30–35 minutes or until cooked when tested with a skewer.
Remove from muffin tin and cool on a wire rack.