Step 1
Preheat the oven to 180°C.
Step 2
Line a 12-hole muffin tin with paper cases.
Step 3
Beat the Pure dairy free sunflower spread and sugar in a large bowl until pale fluffy.
Step 4
Beat the egg in another bowl with the vanilla extract and then stir it into the sugar mixture.
Step 5
Sieve in the flour and baking powder and then fold through but don’t mix too much as this stage. Fold in the ground almonds.
Step 6
Finally gently fold in the blueberries until evenly dispersed.
Step 7
Divide the muffin mixture among the paper cases, filling each one two-thirds full and bake for 20 minutes or until golden brown and the muffin bounces back when touched. A skewer inserted in the middle should come out clean.
Step 8
Leave to muffins to cool slightly in the tin before turning out on to a wire rack to cool completely before arranging on a plate or cake stand, then decorate with some more blueberries.
Step 9
They are best on the day that they are made so there’s no point in leaving them hanging around…
