Quick & Delicious Blueberry Muffins
This is my 2nd Blueberry Muffin recipe on the site, and this one I love as it is super quick and easy. The other one you have to make a crumble to put on the top and to be fair, sometimes I find it one step too many! So this is my quicker recipe, and the muffins are no less delicious. Probably a little healthier even, as they dont have the sugary cinnamon topping.
I make these as a great snack for my toddler… who thankfully loves anything with blueberries!
They are soft and delicious and packed with lots of blueberries. I modified a recipe I originally got from one of my favourite baking books, the Snowflake Book of Baking.
I make these as a great snack for my toddler… who thankfully loves anything with blueberries!
They are soft and delicious and packed with lots of blueberries. I modified a recipe I originally got from one of my favourite baking books, the Snowflake Book of Baking.
Ingredients
Makes 12 Muffins
125ml Nutty Wheat Flour
250ml Cake Flour
15ml Baking Powder
200ml Castor or normal White Sugar
1 Large Egg
125ml Full Cream Milk
100ml Vegetable Oil
10ml Vanilla Essence
300g Frozen Blueberries, thawed
125ml Nutty Wheat Flour
250ml Cake Flour
15ml Baking Powder
200ml Castor or normal White Sugar
1 Large Egg
125ml Full Cream Milk
100ml Vegetable Oil
10ml Vanilla Essence
300g Frozen Blueberries, thawed
Method
1. Preheat your oven to 200 C, and line your muffin tin with muffin liners.
2. Sift dry ingredients together, and add bran left in sieve back into the mix.
3. Whisk all your wet ingredients together. Mix into your dry ingredients, I use the spatula fitting on my Kenwood stand mixer, but you can easily mix this recipe by hand. Mix briefly, until all ingredients are combined, but do not over mix the batter.
4. Fold in your thawed blueberries, I usually just thaw my blueberries in the microwave for a min before needing them!
5. Spoon your batter evenly into your muffin pan and bake for 15-20mins until golden.
6. Remove from oven and pan, and place on cooling rack before storing in an air tight container. These baked muffins also freeze very well. I put mine straight into the freezer once they have cooled in a ziploc bag so that I can take one out at a time when needed! To thaw from frozen just pop into the microwave for a few seconds.
2. Sift dry ingredients together, and add bran left in sieve back into the mix.
3. Whisk all your wet ingredients together. Mix into your dry ingredients, I use the spatula fitting on my Kenwood stand mixer, but you can easily mix this recipe by hand. Mix briefly, until all ingredients are combined, but do not over mix the batter.
4. Fold in your thawed blueberries, I usually just thaw my blueberries in the microwave for a min before needing them!
5. Spoon your batter evenly into your muffin pan and bake for 15-20mins until golden.
6. Remove from oven and pan, and place on cooling rack before storing in an air tight container. These baked muffins also freeze very well. I put mine straight into the freezer once they have cooled in a ziploc bag so that I can take one out at a time when needed! To thaw from frozen just pop into the microwave for a few seconds.