Mad for the berry but not the muffin top? Blueberry muffins makeover.

Blueberry Muffins.

When it comes to muffins you have to give it to the Americans. They know their stuff. This recipe is a lighter version of the calorie loaded muffin that you might buy in a Starbuck. It’s so easy to make that you will think that there is something wrong. You will find that the dough is a little dry but do not worry as the blueberries make them as moist as can be.

Although I keep coming back to the blueberries, I have done these muffins with raspberries, fresh peaches and apricots, cut into pieces. Peeps you get it! As always you can adapt it to your mood.

Enjoy and as they are so light you can have two of them!

Ingredients are in cups this time round... Everybody should have a set of cups in their drawers. Buy them on Amazon or in your local supermarket.

• 1 ½ cups whole-wheat pastry flour.
• Slightly less than a ¼ cup agave syrup or ¼ cup sugar
• ½ cup quick-cooking oats not instant
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ¼ cup buttermilk plus 2 tbsp buttermilk – for the Brits 1 pot from the supermarket.
• 1 large egg
• 2 tbsp canola/rapeseed – it’s the same. If you don’t have you can use sunflower or olive oil.
• 1 tsp vanilla essence
• 1 ¼ cup blueberries washed and dried or any other fruit.

For the topping

• ¼ cup sugar free blueberry jam or any sugar free jam that goes with your fruit.
• 24 blueberries washed and dried.

Preheat oven to 190 C

1. Combine all the dry ingredients together in a bowl, that includes the sugar if not using the agave syrup.
2. In another bowl whisk all the wet ingredients together, that includes the agave syrup if using.
3. Toss fruit in the flour mix.
4. Pour wet ingredients into dry ingredients and stir gently.
5. Line a 12 count muffin pan with paper cups.
6. Divide batter evenly – great tip from the Barefoot Contessa use an ice cream scoop. All the same size.
7. Bake for 12 to 15 min or until tops are just set.
8. Remove pan from the oven; top each muffin with a tsp of jam and 2 blueberries.
9. Bake 3 to 5 min or until golden.
10. Cool in pan for 10 min and serve.
11. Now, try not to eat all of them!! 

• Recipe based on the one in Shape mag.