Billington’s

Tried and tested

Low Calorie Half Spoon Blueberry Muffins

These Low Calorie Blueberry Muffins are perfect for a tea time treat or to have for breakfast and they only include 129 kcal & 3.5% fat per serving!

Preparation Time 20 minutes
Baking Time 25 minutes
Portions 12 Muffins
Skill Level Medium
Average Rating 0 stars
 

Low Calorie Half Spoon Blueberry Muffins Ingredients

250 grams Self Raising White Flour (Allinson Nature Friendly) Self Raising White Flour (Allinson Nature Friendly)
1.50 tsp Baking Powder
50 grams Stork low fat Stork
75 grams Half Spoon Granulated Sugar (Silver Spoon) Half Spoon Granulated Sugar (Silver Spoon)
100 grams Blueberries
2 Free Range Eggs large Free Range Eggs
235 ml Milk Milk
Lemon Juice from half a lemon
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How to make Low Calorie Half Spoon Blueberry Muffins

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  1. Preheat the oven to 180°C, fan oven 160°C, 350°F, Gas Mark 4. method tip
  2. Line a 12 hole muffin tin with muffin cases.
  3. Sieve flour and baking powder together twice into a large bowl.
  4. Add the margarine and rub gently until it resembles breadcrumbs; stir in the sugar and berries.
  5. Whisk together the eggs, milk and lemon juice, and add to the flour mixture. Stir gently but do not over mix. method tip
  6. Spoon the mixture into the muffin cases and bake for 20 – 25 minutes. Serve warm for breakfast or afternoon tea.
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