Try these super tasty blueberry muffins for a yummy breakfast snack or wholesome treat with your coffee. They aren't as bad for you as the coffee shop version with lower sugar count due to the honey and wholemeal flour, pack with blueberries for a great fruit hit.
1/2 cup butter or 1⁄2 cup margarine, at room temp
1/2 cup honey
2 large eggs
1 teaspoon vanilla
2 teaspoons baking powder
1⁄4 teaspoon salt
2 cups wholemeal self raising flour
1⁄2 cup milk
2 1⁄2 cups fresh blueberries
(For topping) 1 tablespoon brown sugar, mixed with
1⁄4 teaspoon ground nutmeg
Heat oven to 190° fan assisted.
Grease 16 regular-size muffin cases (or 10 large size muffins).
In bowl, mix butter until creamy. Add honey and beat until pale and fluffy.
Add eggs one at a time, beating after each.
Beat in vanilla, baking powder and salt.
With spoon, fold in half of flour then half of milk into batter; repeat.
Fold in blueberries.
Spoon into muffin cases and sprinkle topping onto each muffin.
Bake 15 to 20 minutes, until golden brown and springy to touch.
Leave to cool completely for best flavour, even better if left over night and eaten as a quick breakfast snack.