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October 22, 2014

This classic blueberry muffin recipe is easy to make and will go perfectly with a cup of tea as a fruit filled afternoon treat - the whole family will love them.

You could also try this recipe with CherryActive® Dried Cherries. Makes 10


250g wholemeal self-raising flour

140g soft brown sugar

100g BlueberryActive® Dried Blueberries

35g flaked almonds

100ml milk

1 egg, beaten

100g coconut oil, melted


1. Preheat the oven to 180°C/360°F/Gas mark 5.

2. Place paper cases into a muffin tray.

3. Sift the flour into a large bowl and stir in the sugar, BlueberryActive® Dried Blueberries

and flaked almonds.

4. Mix together the milk, beaten egg and melted coconut oil.

5. Make a well in the center of the dry ingredients and pour in the milk mixture. Mix gently but do not over-mix.

6. Spoon the mixture into the paper cases and bake for 20 minutes until golden.

7. Cool on a rack.