Speedy Easy Blueberry Muffins

I can’t wait to get back to work. I have been watching way way WAY too much daytime TV! This has mainly involved watching the Good Food channel – I didn’t even know we had it until about 3 weeks ago. Some of the programmes are pretty special and seriously dated – but I have now re-learnt how to make chicken liver pate (80’s style).

For the first time ever I wrote down a recipe that was being done on the telly by an Australian lady – it was a blueberry muffin recipe. I managed to buy all the stuff for it, sieve the flour and then realise that I don’t own a set of whisks yet (thank you in advance Mum & Dad), so I ended up doing half with an electric balloon whisk and then a spatula…. I have adjusted the lady’s recipe a bit as her recipe was all in ‘cups’ and there were way too many blueberries.

For 12 muffins (and a little bit of spoon licking…)

570ml self-raising flour
240ml Caster Sugar
1tsp Baking Powder
130ml Vegetable oil
130ml Milk
1 egg
1tsp Vanilla Extract
225g blueberries (I used frozen ones – but fresh are of course probably better)

  • Pre-heat the oven to 180 degrees, and place 12 cases into a muffin tin
  • Sieve the flour into a large bowl, add all the other dry ingredients and give it a little stir
  • Make a well in the centre
  • Add the wet ingredients
  • Whisk until it’s all mixed together – it will be a pretty stiff mixture, so don’t worry
  • Stir in the blueberries – not too much as they will leak all their colour and you want a slight marbling effect (mine was a little too marbled…)

 

  • Pop into the oven for  25 – 30 minutes
  • They will be ready when you put a skewer through one and it comes out clean

I was so excited as these were the first muffins that I have ever made successfully! I took them into the office that I’m temping in and they were gone by lunchtime – I see that as a result on 2 counts – they obviously tasted good and I didn’t have to feel guilty by eating them all myself!!

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