Who doesn't love a freshly baked blueberry muffin? So simple to make and delicious to eat. The flavour varieties are endless. This variety is moist, crumbly, packed with juicy and plump blueberries, and topped with a golden sparkling sugar crust. The sugar topping adds great crunchy texture and flavour.
The best part? You can bake it all year round using fresh or frozen blueberries. Perfect for brunches or make it a breakfast staple in your home for easy-going mornings. These muffins are sweet and almost tastes like cake, perfect for serving with a cup of tea. They freeze very well. Bake a huge batch and save for later.
Serve lightly buttered or equally delicious on its own.
- 375ml (1½ cups) cake flour
- 180ml (¾ cup) sugar, plus 15ml (1 tablespoon) for muffin tops
- 2.5ml (½ teaspoon) salt
- 10ml (2 teaspoons) baking powder
- 80ml (⅓ cup) canola oil
- 1 large egg
- 125ml (½ cup) milk
- 15ml (1 tablespoon) vanilla essence
- 250ml (1 cup) blueberries
- Preheat the oven to 180°C (356 F) and lightly grease a 12-hole muffin pan.
- Whisk the flour, sugar, baking powder and salt in a large bowl.
- Make a well in the centre of the dry ingredients.
- Pour the oil into a mixing jug and add the egg, milk and vanilla essence and whisk until combined.
- Pour the wet ingredients into the well and gently fold in the dry ingredients, using a fork, until just combined.
- Now fold in the blueberries.
- Fill the muffin pans three-quarters full with the batter.
- Sprinkle a little sugar onto each muffin.
- Bake for 20 minutes until the muffins are golden in colour, or until a skewer inserted into the muffin centres comes out clean.
- Set aside in the pan for 5 minutes to cool.
- Transfer to a wire rack to cool completely.
Want more details about this and other recipes? Check out more here!
Published June 29th, 2021 6:11 AM
Can I use all purpose flour? Are these firm inside or really moist?