Makes 12 muffins
1 cup plain flour
1 cup wholemeal flour
1/4 cup white sugar
2 teaspoons baking powder
1/2 teaspoon bicarbonate soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground mixed spice
1 egg white
1 1/2 cups buttermilk
1 1/2 tablespoons vegetable oil
1 1/4 cups fresh blueberries, or thawed frozen
1. Preheat oven to 190C. Spray a 12-cup muffin pan with vegetable cooking spray or line with large paper patty case liners.
2. In a mixing bowl, sift the flours, with sugar, baking powder, bicarbonate of soda, and spices. Set aside.
3. In a small bowl, whisk together egg white, buttermilk, and oil. Add buttermilk mixture to flour mixture, stir until only just combined. Fold in blueberries.
4. Divide mixture between prepared muffin cups. Bake until the tops are lightly golden, about 20 minutes. Place pan on a wire cooling rack, cool for5 minutes. Loosen muffins with handle of metal teaspoon and cool on rack.