Share your deets and we'll share the love

Blueberry breakfast muffins

  • Pretty darn easy
  • 45 minutes
  • Serves 10

You need:

Small-peach-resize
  • 175ml peach & apricot Optiwell
  • 75ml sunflower oil (plus a little extra for greasing)
  • 1 medium egg
  • 200g self-raising flour
  • 75g caster sugar
  • 100g blueberries

What to do:

    1. Preheat the oven to 180C and grease a muffin tin with a little oil.
    2. In a small jug, beat the Optiwell, sunflower oil and egg.
    3. In a bowl, mix the flour, caster sugar and blueberries and make a well in the centre. Tip: Frozen blueberries are fine for this recipe. These muffins are best eaten on the day they are made. Try not to over mix the ingredients, this will keep the muffins light and fluffy.
    4. Pour the liquid into the middle of the dry ingredients and gradually combine to a smooth batter.
    5. Spoon into the muffin tin and bake for 18 – 20 minutes until risen and golden.
  Muffins-2 Muffins-3

More recipes

TAKE ME BACK TO SEE ALL RECIPES

SIGN UP FOR NEWSLETTER
This site uses cookies – and not the delicious kind. This is to ensure we're giving you the best possible experience. If you continue we'll assume you're happy for us to do so. This site uses cookies to give you the best possible experience – if you continue we'll assume you're happy for us to do so. OK