Blueberries are enjoyed by many children, and these blueberry muffins are popular at breakfast, for tea & a gluten free diet. The soured cream makes them nice and moist.

A bowl of blueberries makes a good snack. According to researchers at the University of Boston, they top the list in terms of antioxidant activity when compared to 40 other fresh fruit and vegetables. While containing well-known antioxidants, such as vitamins C and E, their main health benefits come from the pigment (anthocyanin) that gives blueberries their blue colour.

Ingredients

235 g (8 1/4 oz) smooth peanut butter, at room temperature
165 g (6 oz) caster sugar
1 medium egg
1/4 tsp bicarbonate of soda
a large pinch of salt
165 g (6 oz) milk chocolate chips (or milk chocolate, chopped)

Method:

Pre-heat the oven to 180°C/350°F/Gas 4.

Put the peanut butter, sugar, egg, bicarbonate of soda and salt in a large bowl and mix with a wooden spoon until thoroughly combined. Mix in the chocolate chips.

Take rounded tablespoons of the mixture and roll into balls. It helps to dip the spoon in water every couple of cookies. Put the balls on baking sheets, spaced 5 cm  (2 in) apart. Flatten the balls slightly with your fingers and bake for 12–15 minutes. The cookies should have spread out to around 1/2 cm (1/6 in) thick and have a slightly cracked surface.

Allow the cookies to cool on the baking sheet for 10 minutes before carefully transferring to a wire rack, using a spatula or palette knife. Cool thoroughly and store in an airtight tin for up to 3 days or freeze. If frozen, defrost by spreading out on a baking sheet or plate at room temperature for 30 minutes.

Information:
Suitable for freezing.
Preparation time: 10 minutes
Cooking time: 15 minutes
Makes 18–20 cookies