Combine the beaten egg, vanilla essence and milk and add to the dry mixture. Combine with a fork to give a wet consistency. Fold in the blueberries or raspberries gently. Spoon into the muffin cases.

Make a well in the centre of the dry ingredients and pour in the butter, egg and buttermilk mixture. Stir gently with a wooden spoon to combine and finally gently fold in the blueberries.

Stud each muffin with about eight blueberries. Bake in an oven set at 200C/180C Fan/Gas 6 for around 20 minutes, or until golden on top. Serve warm. If you're not feeling confident in the kitchen ...

Unsweetened almond milk is a great alternative to cow's milk in blueberry muffins. Blueberries and breakfast are made for each other ... Add the maple syrup, olive oil, vanilla extract, flax eggs, and ...

I was tired of our breakfast options and tried Ina Garten's recipe for blueberry-bran muffins. My kids loved them and I'll definitely make them again.

I appreciated that this recipe only required two mixing bowls: one for wet ingredients and one for dry ingredients. The only tweak I made to the original recipe was swapping fresh blueberries for ...

This Veterans Day, I will be celebrating my favorite veteran, my fiancé Rick, with a recipe that brings back fond memories of ...

About Mango and Blueberry Muffins Recipe: Love crumbly muffins and equally ... Gently mix the liquid ingredients into the dry ingredients. Stir until just barely mixed. 6. Fold in the mango purée ...

Blueberry muffins can be a great breakfast choice ... 60 ml neutral vegetable oil 60 ml milk or plant drink 80 grams of blueberries 12 muffin paper cups Icing sugar for dusting Method: Firstly ...