blueberry muffins

makes 12

olive oil spray, for greasing

155 g (5½ oz/1 cup) fresh or frozen blueberries

1 tablespoon soft brown sugar

300 g (10½ oz/2 cups) wholemeal (whole-wheat) self-raising flour

1 teaspoon baking powder

1 teaspoon ground cinnamon

1 free-range egg, beaten

125 g (4½ oz/½ cup) low-fat berry yoghurt

250 ml (9 fl oz/1 cup) low-fat milk

Preheat the oven to 210°C (415°F/Gas 6–7). Lightly grease a 12-hole standard 125 ml (4 fl oz/½ cup) muffin tin with olive oil spray or line with paper cases.

Put the blueberries and sugar in a saucepan over medium heat. Stir until the juices just start to run and the sugar dissolves. Remove from the heat and set aside to cool.

Sift the flour, baking powder and cinnamon into a bowl.

In a separate bowl, combine the egg, yoghurt and milk. Add to the dry ingredients and stir until well combined. Gently fold in the cooled blueberry mixture until combined.

Spoon the mixture evenly between the muffin holes and bake for 15–20 minutes, or until a skewer inserted into the centre of the muffins comes out clean. Remove from the oven and turn out onto a wire rack to cool.

Sometimes I use raspberries or cranberries for a change.