Trying to lose a few pounds yet just can’t resist a cake or muffin? These low-fat blueberry muffins will suit you perfectly and they don’t taste like diet food at all! Keep them in the freezer and defrost one a day, for a treat, so you’re not tempted to eat them all at once.

 

MAKES 12 PREP 10 MINS COOK 20 MINS

300g self-raising flour

3/4tsp bicarbonate of soda

150g golden caster sugar

300g blueberries

100ml light and mild olive oil

300ml carton buttermilk

2 eggs

 

1 Heat the oven to 200°C, Gas 6. Line a muffin tin with 12 paper muffin cases. Tip the flour and bicarbonate of soda into a large bowl. Add the sugar and mix. Tip in two-thirds of the blueberries and gently stir to combine.

2 Pour the oil into a jug, with the buttermilk and eggs and lightly beat together with a fork.

3 Pour the wet ingredients into the dry and stir gently to just about mix everything together. It’s fine if the mixture is lumpy.

4 Divide muffin mixture equally between the muffin cases. Bake for 20 mins or until the muffins are well risen and firm to touch.

Per serving: 217 cals, 8g fat, (1g sat fat), 32g carbs

Tip: The easiest way to get the muffin mixture into the paper cases is to use an ice cream scoop.