blueberry muffins

Makes 12 muffins

150g Pure Sunflower Spread
125g Caster sugar
1 Large egg
1 Teaspoon vanilla extract
100g Self-raising flour
1 Teaspoon baking powder
125g Ground almonds
150g Blueberries

Pure spreads are free from dairy and made with only naturally sourced ingredients. Now you can enjoy delicious, dairy free recipes without compromising on the home-baked flavours you love.

Start off Sunday mornings with one of these delicious blueberry muffins and a hot mug of tea. You can also replace the blueberries with raspberries for a much sweeter result.

1. Preheat the oven to 180°C.

2. Line a 12-hole muffin tin with paper cases

3. Beat the Pure Sunflower Spread and sugar in a large howl until pale and fluffy.

4. Beat the egg in another bowl with the vanilla extract and then stir into the sugar mixture.

5. Sieve in the flour and baking powder and then fold in the ground almonds.

6. Finally gently fold in the blueberries until evenly dispersed.

7. Divide the muffin mixture among the paper cases, filling each one two-thirds full and bake for 20 minutes or until golden brown.

8. Leave to cool slightly in the tin before turning out onto a wire rack to cool completely before tucking in.