- 2 cups self-raising flour 250g
- ½ cup sugar 100g
- 1 pinch salt
- ½ cup oil 125ml. Light olive oil is my preference, extra virgin olive oil is too strong in flavour. Any mild flavoured oil is suitable.
- 1 egg
- 1 teaspoon vanilla 5ml
- 1 cup milk 250ml. This is an approximate measure, explained in the recipe
- 1 cup blueberries fresh or frozen is fine
Heat your oven to 180 degrees celsius. (360 F)
In a medium sized mixing bowl place the dry ingredients (flour, sugar and salt)
Use a fork or whisk to combine them. (I do this instead of sifting)
In a measuring jug, add the oil, egg and vanilla.
Top the measuring jug up with milk until you have 1 and a half cups of liquids.
Whisk these wet ingredients together using a fork or whisk.
Add the wet ingredients to the dry, combine to make the muffin batter being careful to not over mix.
Fold in the blueberries.
Portion the batter into a 12 hole muffin tin. I line my muffin tin with cupcake liners for this recipe, but you can also grease the tray if you prefer.
Bake at 180 degrees for 20 minutes ur until the muffins are golden brown and spring back when pushed lightly in the centre.
Cool for 5 mins in the tin, before cooling on a rack.
- Check your self-raising flour or your baking powder. If these are out of date they may not raise as well as they should.
- Turn off the fan-bake function. I find you get a much more even rise on muffins with the classic bake function on your oven.
- Do not be tempted to over mix your muffin batter, this will activate the gluten in the flour and give you a tougher spongy muffin texture.
- If you are using frozen blueberries don't thaw them, use them frozen for best results
- Self-raising flour: You can substitute each cup of self-raising flour for 1 cup of plain flour plus 1 and a half teaspoons of baking powder. i.e. 2 cups flour plus 3 teaspoons baking powder.
- Light flavoured olive oil: You can use any mild flavoured vegetable oil, or melted butter works well too.
- Egg: I haven't tested this recipe with egg alternatives.
- Milk: You can use any milk alternative (Soya, Rice, Almond etc) in this recipe. Pouring yoghurt and buttermilk also work.
- Sugar: Any granulated sugar works fine.
- Blueberries: Fresh or frozen are fine.
Blueberry Muffin Storage
- The best way to store blueberry muffins is in an airtight container at room temperature. Lay a paper towel in the bottom of the container, place the cooled muffins on top and then a second paper towel on top of the muffins before closing the lid.
- These muffins freeze well, I find the best way to do this is to wrap them in foil (you can re-use the foil for muffin freezing over and over again), then pop in an airtight freezer-safe container.
Serving: 1muffin | Calories: 210kcal | Carbohydrates: 26g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 13mg | Potassium: 57mg | Fiber: 1g | Sugar: 11g | Vitamin A: 40IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg
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