Blueberry Muffin with Fizzy Water Twist
Ingredients
- 50g self-raising flour (gluten-free works)
- 4 tbsp fizzy water/lemonade or low-calorie fizzy drink (e.g., @feelgooddrinks)
- 2 tbsp any sweetener, sugar, or syrup
- 1 tbsp blueberries
Preparation
Pre-heat oven to 180°C/350°F/gas 4.
Mix all ingredients in a bowl using a spoon.
Gently fold in the blueberries.
Transfer the mixture to a large lined muffin hole or use 2 cupcake cases for smaller muffins. An 8cm baking cup can be used.
Bake in the oven for 15 minutes. Check for doneness by inserting a knife into the center; if it comes out clean, the muffin is cooked. If not, bake for a few more minutes.