Making blueberry muffins is quick and easy. This recipe makes about 8-12 depending on how large you make them. They are best made on an easy morning and enjoyed still warm with a coffee. I find they are best eaten on the day they are made. If eaten later, 10-20 seconds in the microwave can revive that just cooked experience.
- 280g plain flour
- 10ml (2 tsp) baking powder
- 2.5ml (½tsp) salt
- 110g sugar
- 1 egg
- 240ml milk
- 85g butter (melted)
- 2.5ml (½tsp) vanilla extract
- Up to 200g of berries (can be blueberries, raspberries, strawberries or any other soft fruit; keep some frozen and use them straight from the freezer out of season)
- Pre-heat the oven to 190°C (180°C fan)
- Prepare the tray and put in 9 – 12 muffin cases. I prefer 9 larger muffins but if making for kids you may want smaller portions.
- The trick is keeping the wet and dry ingredients separate until the last moment. Sieve the dry ingredients into a mixing bowl.
- Beat the egg and then add the wet ingredients into a different jug or bowl.
- Now add the wet to the dry and mix quickly with a wooden spoon. Don’t be too fussy it will look a bit lumpy and uneven – it’s fine. Just mix them briefly to wet the dry ingredients.
- Now add the fruit and stir in. Using frozen fruit works well as it doesn’t break up into the mix and cooks fine from frozen.
- Spoon into the cases and put in the oven.
- Should be cooked in about 20-35 minutes depending on what size they are and how much frozen fruit is in them.
Makes about 8-12 muffins blueberry muffins – lay out the tray and cases in advance of making up the mix.
Mix the dry ingredients in one bowl and the wet ingredients in a jug. Add the wet to the dry just before you do the final mix.
Melt the butter till its just melted – don’t heat it up. I use a small warm saucepan on the cooker for this. If you microwave it then it will splatter all over the inside of your microwave.
Add the blueberries (or whatever fruit you choose) after you mix the wet and dry and just quickly stir them in – don’t break them up.
Be as quick as possible once you mix wet and dry ingredients to get them into the cases and in the oven.
To check if cooked press the top of a muffin gently with your finger – it should spring back. Or use a thin metal skewer to check there’s no uncooked gloop.