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METHOD:

1

Preheat your oven to 375°F, prep your muffin pans for non-stick.

2

In a mixing bowl, cream together your butter, sugar alternative, and eggs.

3

In a smaller bowl, mix together the dry ingredients flour, salt and baking powder.

4

Slowly add the dry ingredients to the first mixing bowl and cream together.

5

Gently mix in the vanilla extract and the almond milk.

6

Remove the bowl from the mixer and by hand, gently fold in the blueberries. Do not over mix as this will break up the blueberries.

7

Fill each muffin cup about ⅔ of the way. Sprinkle the tops with additional sugar alternative if desired. Bake for 25-30 minutes. Allow to cool before serving.