Remember how good the classic blueberry muffin is? This one is better than any store-bought version.
Ingredients
- 2 1/2 cups self-raising flour
- 1 tablespoon caster sugar
- 3/4 cup milk
- 1 egg, lightly beaten
- 1/2 cup vegetable oil
- 3/4 cup brown sugar
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
Method
- Step 1Preheat oven to 190°C/170 fan-forced. Line a 12 hole, 1/3 cup-capacity muffin pan with paper cases.
- Step 2Combine the flour caster sugar and brown sugar in a bowl. Make a well in centre.
- Step 3Add milk, egg, oil and vanilla. Mix until just combined. Fold in blueberries.
- Step 4Spoon mixture evenly between paper cases. Bake for 20 to 22 minutes or until golden and just firm to touch. Stand in pan for 5 minutes. Transfer to a wire rack to cool.
Nutrition
1072 kj
Energy
11g
Fat Total
1.8g
Saturated Fat
1.3g
Fibre
4g
Protein
18mg
Cholesterol
217mg
Sodium
35g
Carbs (total)
All nutrition values are per serve
Notes
Muffins are best cooked on day of serving. Avoid overmixing the muffin batter or it will result in a tough texture.
If you can’t find fresh blueberries, substitute with the frozen version.
- Author: Kim Coverdale
- Image credit: Andrew Young
- Publication: Super Food Ideas
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