Really Easy Blueberry Muffins (Cupcakes)

These are really simple to make and taste really good!

I have made some changes to give what I think are better results but they are certainly worth trying. Yummy!!

Original recipe ingredients - changes I have made are starred:

• Icing sugar, for decoration *not used
• 300g (10 ½oz) plain white flour *Self raising flour
• *Zest of one lemon
• 110g (4oz) half fat sunflower spread *120g full fat margarine
• 2 Eggs, beaten
• 50g (2oz) caster sugar *100g
• 2 tsp of baking powder *1 scant teaspoon
• 110g (4oz) fresh blueberries *120g
• 1 tsp of natural vanilla extract *lemon extract
• 150ml (1/4 Pint) semi skimmed milk

Very easy method:

1. Add all ingredients into a bowl excluding the flour and the blueberries
2. Mix for a few minutes with a hand or electric whisk (it will not come together but that's ok)
3. Sift in your flour/baking powder (optional pinch of salt) in three additions, folding in between each addition.
4. Gently stir in the blueberries and distribute into muffin cases
5. Bake at 170 fan or higher if you don't have a fan oven (375F or gas mark 5) - if you have an oven that runs hot, lower the temp as they can easily burn.
6. Check after 25 minutes and turn tray around if needed to get even browning. Likely they will need 35 minutes.
7. Allow to cool in the tray for 5 minutes before cooling on a rack

Store in an airtight container once cooled - will keep for up to 4 days