The kids love chocolate muffins. They have them all of the time. I’m not that keen. I like them, but I prefer a fruity muffin. To be honest, I also prefer fruity cheesecakes, tarts and other puddings. But, as parents, we only ever buy things for the kids. So, I literally never have a fruity muffin. Then one day I thought “why don’t you just make some Blueberry Muffins?” and couldn’t believe I’d never thought of it before.
But, then we didn’t really have enough cooking oil, and I forgot about it for ages. When I finally remembered that I wanted to make some Blueberry Muffins, I was pleasantly surprised. When I try something I’ve never made before, it usually takes a few attempts before I’m completely happy with them. My cookies and brownies are now fantastic, but I’ve been through a few dodgy batches to get my recipes just right. My Blueberry Muffins were incredible first time. I may have eaten a few almost as soon as they came out of the oven (they are SOOO good warm!) and told husband that I’d only made 12!
That is, aside from them not really rising. I’m a bit naughty when it comes to baking. Bread, cookies and loaf cakes I can do. Anything else, I struggle with. I don’t preheat the oven enough. Then, I get excited halfway through and open it. All the time. I never learn. So, preheat your oven first, then don’t open it for at least 15 minutes when baking and your Blueberry Muffins will be even better than mine! If you want them to rise well, it’s also important that you don’t overmix when you add the wet ingredients to the dry. Instead just lightly mix with a fork until all the lumps have gone. Then, make sure you don’t overfill the cases, just a dollop so that they are about half full. But, remember, even if they aren’t massive, they are amazing!
The best thing about Blueberry Muffins is that they are a completely acceptable breakfast! You can’t eat a chocolate muffin for breakfast. You can eat a Blueberry Muffin for breakfast. It’s cake, for breakfast! Awesome!
My Yummy Blueberry Muffin Recipe
Soft, sweet and full of fruit! These blueberry muffins are perfect!
- 200 g Plain Flour
- 150 g Granulated Sugar
- Pinch Salt
- 2 tsp Baking Powder
- 80 ml Cooking Oil
- 1 Large Egg
- 100 ml Milk
- 2 tsp Vanilla Extract
- 200 g Blueberries
Preheat the oven to 180 degrees (200 if not fan assisted) and line a muffin tin with cases.
Sift the flour, sugar, salt and baking powder into a large bowl.
Pour the oil into a jug, add the egg, milk and vanilla and whisk well.
Pour into the flour mixture and lightly mix with a fork until there are no lumps.
Add the blueberries and stir until evenly spread.
Add a spoon of the mixture to each case, so that they’re half full.
Sprinkle a little sugar on top.
Bake in the oven for 15-20 minutes.
Leave in the tin for 2 minutes before removing to fully cool on a wire rack.
Fresh or frozen blueberries work well. Recipe makes around 16 muffins.
Use a regular 12 hole muffin tin with paper or silicon cases.
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