The fresh blueberries in these muffins will become juicy morsels nestling in the sweet soft sponge cake. The recipe makes 6 large muffins.
100 g Sunflower Oil
2 tbsps lactose free Natural Yogurt
100 g Caster Sugar
150 g Self Raising Gluten free White Flour
100 g Fresh Blueberries
6 Paper Muffin Cases
Beat together the oil, yogurt, sugar and egg.
Mix in the flour.
Mix in the blueberries.
Spoon into paper muffin cases standing on a baking tray.
Bake in a pre heated oven for 20/25 minutes.
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Temperature & cooking time:
20/25mins at 190°C/Fan170°C/375°F/Gas 5
Recipe adapted from: Good Food