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Lactose Free Blueberry muffins

Ingredients

  • 200g plain flour
  • 150g sugar & extra to sprinkle
  • 2 tsp baking powder
  • Pinch of salt
  • 80ml vegetable oil
  • 1 large egg
  • 80-120ml Avonmore Lactose Free Milk
  • 1 tsp vanilla extract
  • 200g fresh blueberries

Makes 10 muffins.

Method

  • Preheat the oven to 200˚C/180˚C fan/gas mark 6. Line 10 cups of a standard-sized muffin tin with paper liners. Fill each of the remaining two cups with two tablespoons of water to help the muffins bake evenly.
  • In a large bowl, whisk together the flour, sugar, baking powder and salt.
  • Pour the oil into a measuring jug and crack in the egg. Use the Avonmore Lactose Free Milk to fill the jug to the 250ml mark. Add the vanilla and whisk to combine well.
  • Pour the wet ingredients into the bowl with the dry ingredients. Use a fork to bring mixture together, until just combined into a thick batter; do not over-mix. Fold in the blueberries.
  • Divide the batter between the 10 muffin cups. Sprinkle a little sugar on top of each muffin.
  • Bake for 15-20 minutes or until a toothpick inserted into the centre of a muffin comes out with crumbs, not wet batter.
  • Transfer the muffins to a wire rack to cool.
  •  Serve with a glass of chilled Avonmore Lactose Free Milk.

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