I enjoy blueberries and I enjoy muffins so combining the two is obviously a winning combination. It’s been a while since I’ve baked. It’s actually been awhile since I did something domestic like cooking. In my defence, I’ve been sick and working full time. But hopefully I’ll be getting back into the swing of things and will be able to share all my amazing food with you. And by amazing, I mean perfectly adequate. Now for these Classic Blueberry Muffins from Super Food Ideas magazine.
2 1/2 cups self-raising flour
1 tablespoon caster sugar
3/4 cup of milk
1 egg, lightly beaten
1/2 cup vegetable oil
3/4 cup brown sugar
1 teaspoon vanilla extract
1 cup frozen blueberries
1. Preheat oven to 190/170 degrees Celsius fan-forced. Line a 12-hole, 1/3 cup capacity muffin pan with paper cases.
2. Combine the flour, caster sugar, and brown sugar in a bowl. Make a well in the centre.
3. Add milk, egg, oil and vanilla. Mix until just combined. Fold in the blueberries.
4. Spoon mixture evenly between paper cases. Bake for 20 to 22 minutes or until golden and just firm to touch. Stand in pan for 5 minutes. Transfer to a wire rack to cool.
Again, surprisingly, I didn’t change much, except I added in a few more blueberries because you can’t possibly have too many. I also used canola oil instead of vegetable oil.
This is what the magazine one looked like:
This is what mine looked like:
There was a substantial amount of mixture so I was able to make 16 muffins instead of the 12. I ended up putting them in the oven for 22 minutes instead of just the 20. Because the consistency was different from muffin to muffin, the texture was quite different. But either way, these muffins are delicious and so easy to make.