Fresh blueberry muffins
(1)
35 min
So fresh and taste so good slightly warm, fresh from the oven. The crumle topping is optional. These homemade muffins freeze well too.
5 people made this
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
- Preheat the oven to 200 C / Gas 6. Line a muffin tin with paper cases.
- 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.
- 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.
- 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 & ratings
Average global rating:
(1)
Reviews in English (1)
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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