fresh or frozen blueberries (I used frozen as they tend to have a better texture once baked. I also tossed the blueberries with a little flour to stop them all sinking to the bottom of the muffin)
Stork Bake margarine (the recipe doesn't specify so I melted the Stork Bake)
Preheat the oven to 200°C and place paper cases into a muffin tin.
So I tried a Mary Berry Blueberry and Vanilla muffin recipe from her Complete Cookbook. With a fresh punnet of blueberries in the fridge and a love for muffins, it was time to try a delicious baking recipe
Well, along with requests for more naturally sweetened treats and the fact that I had some ricotta cheese and blueberries left over from the cheesecakes (I hate to waste food) I decided to try out a healthy version of ricotta muffins