Fresh blueberry muffins

    Fresh blueberry muffins

    14saves
    35min


    5 people made this

    About this recipe: So fresh and taste so good slightly warm, fresh from the oven. The crumle topping is optional. These homemade muffins freeze well too.

    11Palmeira Sussex, England, UK

    Ingredients
    Serves: 8 

    • 225g plain flour
    • 175g caster sugar
    • 1/2 teaspoon salt
    • 2 teaspoons baking powder
    • 80ml vegetable oil
    • 1 egg
    • 80ml milk
    • 150g fresh blueberries
    • Crumble topping
    • 110g caster sugar
    • 50g plain flour
    • 1 1/2 teaspoons cinnamon
    • 60g butter

    Method
    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Preheat the oven to 200 C / Gas 6. Line a muffin tin with paper cases.
    2. Combine 225g flour, 175g sugar, salt and baking powder in a large bowl. Beat in vegetable oil, egg and milk; fold in blueberries. Fill muffin cups with mixture about 3/4 full.
    3. To make the crumble topping: combine 110g sugar, 50g flour and cinnamon; rub in butter until it resembles course breadcrumbs. Sprinkle crumble on top of muffins.
    4. Bake in the preheated oven until a skewer inserted into the centre of a muffin comes out clean, 20 to 25 minutes.

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    Reviews (1)

    KimsCookingNow
    0

    The only reason that I am not giving this 5 stars is that the batter needed more liquid. I had to add a couple more splashes of milk and a tad more oil in order to get it to a consistency where I could "fold" my blueberries in without destroying them. The result was fantastic though. Good recipe, just needs more milk and oil. - 13 Feb 2015

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