I love baking muffins – they are just so satisfying. It is easy to whip up the batter, which incidentally will keep in a fridge happily for up to 2 weeks. I don’t have to worry about the muffins sinking in the middle, a fate that seems to regularly await my other cake-making efforts. They can be made sugar-free too so you can satisfy your craving for a treat and feel virtuous at the same time. Or you can substitute the plain flour for wholewheat which I often do and even substitute the sunflower oil for orange juice. There are so many variations, but here is a simple recipe for the all-time classic and one of my favourites blueberry muffins, taken from a recipe by Vanessa Greenwood of Cooks Academy.
Ingredients (makes 12)
- 220g plain flour
- Pinch salt
- 1 heaped tsp bread soda
- 1 egg
- 150g brown sugar
- 200ml milk
- Half tsp vanilla essence
- 175ml sunflower oil
- 125g blueberries
- Pre-heat oven 180°C
- Sieve together the flour, salt and bread soda into a mixing bowl.
- Using an electric mixer (or electric whisk), beat together the egg, sugar, milk, vanilla essence and oil until smooth.
- Using a spatula gradually fold the wet ingredients into the dry, mixing well (it will be quite wet and sloppy).
- Fold in blueberries.
- Grease a 12 cup muffin tray (or place paper muffin cases inside each hollow) and divide the mixture, only half filling each hollow as the muffins will rise.
- Bake in the oven for 20-25 mins until nicely risen and firm in the centre.
- Transfer the muffins to a wire rack to cool.
For more information on blueberries and how to choose, handle and store them see Tis the season…of blueberries
See also Growing Blueberries