Blueberry muffins

Instructions

1. Preheat oven to 180°C. Line 8 holes of a ⅓ cup (80 ml) capacity muffin tray with paper cases.
2. Sift flour, baking powder and a pinch of salt into a large bowl. Whisk egg, milk, oil spread, sweetener and vanilla in a medium bowl until combined. Add egg mixture to flour mixture and stir until just combined (do not overmix). Fold through blueberries.
3. Spoon mixture evenly among prepared muffin holes and sprinkle with demerara sugar. Bake for 25 minutes or until a skewer inserted into the centre comes out clean. Cool muffins in tin for 5 minutes before transferring to a wire rack to cool.