I love blueberry muffins, unfortunately I seem to be the only one in our household who does, so I don’t get the chance to make them very often.
Last year I was working as a covid vaccinator in one of our local health centres and I used to make a big batch of blueberry muffins once a week to take in to work. Everyone seemed to love them. Unfortunately I don’t get a lot of chances to make them nowadays, but yesterday I thought blow it and decided to make a few.
Blueberries can be quite expensive to buy, so I tend to buy them when they’re reduced in price and stick them in the freezer ready for use. I had a couple of packs in the freezer that needed using so decided to indulge myself.
Blueberry Muffins are really easy to make. Also if you’re not keen on blueberries, you can substitute strawberries or other fruit.
This recipe makes approx. 7-8 muffins and is quite cheap to make as you’re using vegetable oil instead of butter.
Ingredients
*200g Plain flour (You can use self raising and omit the baking powder)
*160g sugar, you can use granulated or castor sugar
*2 teaspoons of baking powder (Omit if using SR flour)
* 85ml of vegetable oil.
*1 large or 2 small eggs
*1 teaspoon of fine salt
*80ml milk
*1.5 teaspoon vanilla extract
*200g (or more) of fresh or frozen blueberries (substitute other fresh fruit if desired)
Method
* Preheat your oven to about 200c 390f if using a fan assisted oven, about 170-180
* Line a muffin tin with muffin paper liners
Now you need to make your muffin batter.
* Mix your dry ingredients together until they’re well blended.
*Beat your eggs together and add to your milk, oil and vanilla extract. You could add each ingredient separately, but this is how I do it.
*Add your wet ingredients to the dry, folding them in carefully until fully mixed, then give the mixture a good beating with a wooden spoon or hand mixer until your batter is smooth. (Don’t overdo it). You should now have a nice smooth batter.
*Gently fold in your blueberries
*Divide the batter between each muffin cake. Don’t skimp because the muffin needs to be above the top of the muffin case.
* Sprinkle some sugar over the top
*Bake 15-20 minutes, I start checking them about 15 minutes in. They should be a nice golden brown. You could stick a knife in the middle of one, if it comes out clean, you know it’s cooked inside.
*Cool on a wire rack.
I store them in an airtight container for up to 3 days, otherwise they can be frozen in an airlock bag for up to 3 months
Tip, if you want to make them go further, then make mini muffins. Use small cake cases instead of muffin cases.
