Blueberry Muffins
- Replies 2
This is a recipe my whole family love.
Cooked muffins freeze well for about 3 months .
Why not bake extra and freeze for those unexpected guests.
I use frozen blueberries but you can use fresh I find the whole brand blueberries are more economical for cooking.
Makes 8 large or 10 standard muffins. I always make 8
Prep time 10 min
Cooking time 20 min
If freezing wrap tightly in foil or place in freezer bags. Can freeze for up to 3 months
Ingredients
. 1 1/2 cups plain flour
. 3/4 cup white sugar
. Pinch of salt
. 2 teaspoon baking powder
. 1/3 cup of vegetable oil
. 1 large egg
. 1/2 cup of milk , dairy or non dairy.
. 1 1/2 teaspoon vanilla essence
. 1 cup frozen or fresh blueberries
Method
preheat oven 190 C deg or 170 fan forced, line a muffin pan with muffin cases
1. Whisk flour, sugar, baking powder, abd salt together in a large bowl.
2. add oil to at least a 1 cup jug, Add the egg and the fill the jug to reach 1 cup line with milk ( 1/3 to 1/2 ) . Add vanilla and whisk together.
3. Add milk mixture to the bowl of dry ingredients. Then use a fork to cimbine. Do not over mix . ( The batter mixture will be quite thick ).
4. Fold in blueberries again using fork.
5. Divide mixture between muffin cups..
if making big top muffins fill to the top , bake muffins for around 20 minutes or until muffins no longer look wet and tooth pick comes out with no wet batter
Guarantee the blueberries wont all sink to bottom
Cooked muffins freeze well for about 3 months .
Why not bake extra and freeze for those unexpected guests.
I use frozen blueberries but you can use fresh I find the whole brand blueberries are more economical for cooking.
Makes 8 large or 10 standard muffins. I always make 8
Prep time 10 min
Cooking time 20 min
If freezing wrap tightly in foil or place in freezer bags. Can freeze for up to 3 months
Ingredients
. 1 1/2 cups plain flour
. 3/4 cup white sugar
. Pinch of salt
. 2 teaspoon baking powder
. 1/3 cup of vegetable oil
. 1 large egg
. 1/2 cup of milk , dairy or non dairy.
. 1 1/2 teaspoon vanilla essence
. 1 cup frozen or fresh blueberries
Method
preheat oven 190 C deg or 170 fan forced, line a muffin pan with muffin cases
1. Whisk flour, sugar, baking powder, abd salt together in a large bowl.
2. add oil to at least a 1 cup jug, Add the egg and the fill the jug to reach 1 cup line with milk ( 1/3 to 1/2 ) . Add vanilla and whisk together.
3. Add milk mixture to the bowl of dry ingredients. Then use a fork to cimbine. Do not over mix . ( The batter mixture will be quite thick ).
4. Fold in blueberries again using fork.
5. Divide mixture between muffin cups..
if making big top muffins fill to the top , bake muffins for around 20 minutes or until muffins no longer look wet and tooth pick comes out with no wet batter
Guarantee the blueberries wont all sink to bottom
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