These low calorie blueberry muffins are perfect for breakfast or for a tea time treat. The best part about them is that they are only 140 kcal &amp; 3.5g fat per serving!

Easy

Self-raising white flour is ideal for cakes, cookies and muffins, where a light and airy texture is required. The shelf life of self-raising flour is shorter than other flours as the raising agent will absorb moisture from the air over time

Allinson's Self Raising Flour

Baking powder

Margarine (low fat)

Half Spoon

Half Spoon contains granulated sugar mixed with a small amount of sweetener making it 50% fewer calories than regular sugar. For baking, use half the amount of Half Spoon than the quantity of sugar stated in the recipe. &nbsp;Your recipe will be just as sweet but you may need a little more baking powder to help increase the volume. Use the recipes on BakingMad.com to achieve the best results baking with Half Spoon

Half spoon granulated sugar

Blueberries

Egg(s) (free range) (large)

Milk (semi-skimmed)

Lemon

These blueberry breakfast muffins make the perfect picnic treat. Our low calorie recipe is easy to follow, and makes your muffins ready in just 45 mins

Blueberry Breakfast Muffins Recipe

Preheat the oven to 180°C, (fan 160°C, gas mark 4).&nbsp;Line a 12 hole muffin tin with muffin cases

Sieve flour and baking powder together twice into a large bowl.&nbsp;Add the margarine and rub gently until it resembles breadcrumbs; stir in the sugar and berries.

Whisk together the eggs, milk and lemon juice, and add to the flour mixture. Stir gently but do not over mix.

Spoon the mixture into the muffin cases and bake for 20 – 25 minutes. Serve warm for breakfast or afternoon tea.

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Blueberry Breakfast Muffins

About the bake

Method

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Ingredients

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