Buried in cakes, cupcakes and cookies, it’s been a while I bake muffins. The season of blueberries is here! so you see trays of blueberries filling up the supermarket shelves.
Blueberries muffins are probably the first few bakes that everyone start with. I also have done several trays of blueberries muffins and this is definitely the best! and this recipe belongs none other Donna Hay – Fast, Fresh, Simple
Recipe by Donna Hay
2½ cups (375g) self-raising flour, sifted
1 teaspoon baking powder
1 cup (220g) caster sugar
½ cup (125ml) vegetable oil ( din have enough vegetable oil so I use 50g oil and 75g melted butter)
½ cup (125ml) milk
1 teaspoon vanilla extract
300g fresh or frozen blueberries
granulated sugar, for sprinkling
1. Preheat oven to 180°C (350°F).
2. Place the flour, baking powder and sugar in a bowl. Place the oil, egg, milk and vanilla in a separate bowl and whisk to combine.
3. Pour the liquid ingredients into the dry ingredients and mix until just combined. Add the blueberries and mix to combine.
4. Spoon mixture into a 12-hole ½-cup capacity (125ml) muffin tin lined with paper patty cases. Sprinkle the tops with sugar and bake for 30–35 minutes or until cooked when tested with a skewer. Remove from tin and cool on a wire rack