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HFG blueberry muffins
Baking

HFG blueberry muffins

This is our favourite makeover blueberry muffin recipe. These muffins make a great low-calorie morning tea, sweet treat, or kids' lunchbox filler. They're so easy to make, so why not get the kids in the kitchen to help. Plus, they freeze really well. so you can make an extra batch to use later.
Serves: 12 (makes 12)
Time to make: 30 mins

Total cost: $ 3.38 / $ 0.30 per serve

(at time of publication)


HFG tip

  • Double the quantity and freeze: If you plan to use the muffins for school lunches, wrap each muffin individually in plastic wrap before freezing for easy transfer from freezer to lunch box.
  • Make mini muffins: Sometimes you feel like a sweet treat with a cup of tea or coffee but just want something small; a mini muffin is ideal for this. They’re also great for small children, or in school lunch boxes. This recipe will make around 36 mini muffins.
  • Use different berries: Raspberries, blackberries or boysenberries work well.
  • Add some nuts or seeds: Nuts provide delicious flavour and texture to muffins as well as useful fats and protein.  Walnuts, pecans, almonds or sunflower seeds combine well with berries.
  • Be careful not to over-mix: Mix only until the ingredients are just combined, as over-mixing produces tough, dry muffins.  Tunnels visible when the muffins are cut in half are a sign that the batter has been over-mixed.
  • Store over-ripe bananas in the freezer: When bananas start to go black or are too ripe for general eating, peel and pop them whole in the freezer. Bananas at this stage are perfect for baking. Simply defrost and use in baking as required.

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