Fun and easy blueberry muffins

HERE’S another muffin recipe which is fun and easy to make whilst having the benefit of cramming healthy Blueberries into the moist spongy centre!

When making muffins keep the wet and dry ingredients separate until the minute you are ready to mix the batter for the perfect bake.

●●Ingredients

● 200g plain flour

● 2tsp baking powder

● 100g caster sugar

● 150g blueberries

● 175ml milk, cows or soya

● 125ml vegetable oil

● 2 Eggs

● 90g Digestive biscuits

● 50g ginger biscuits

● 35g butter melted

● Nine deep muffin cases

●●Recipe

Pre-heat Oven to 170c. Fill 2 muffin trays with paper muffin cases and place on a large baking tray.

Sift the flour (saving 1tbsp) and baking powder into a bowl and stir in the sugar.

Wash and drain the blueberries and dry on kitchen towel before putting them into a separate bowl, sprinkle over the reserved tablespoon of flour and coat.

In another bowl crush together the biscuits and stir in the melted butter.

Crack the eggs into a large measuring jug and whisk, add the milk and vegetable oil.

Gradually fold this into the flour to form a batter, stir in the blueberries.

Divide the mixture between the paper muffin cases and top each with the biscuit mix.

Bake for 25 minutes or until golden, try not to open the oven door during this time.

When cooked leave to stand in the muffin tray for a few minutes before transferring to a wire rack to cool.

Now they’re ready to devour! Blueberries are packed with an array of Vitamins, being well known for their health benefits they contain a great deal of the antioxidants thought to combat cancer, heart disease, Alzheimer’s - and Cellulite!

Lesley co-owns Roberto’s Italian on Southport’s Ocean Plaza with husband Roberto. She has a BScHons in Nutrition & Health.