I’ve been trying my baking skills out recently again, and my main focus has been on different flavoured muffins.
Last month I tried some Oatmeal muffins and the kids loved them.
This month we ordered our frozen fruits from So Smoothies.
They have a variety of frozen fruits available, and fresh produce as well, delivered straight to your door.
Their prices are also very reasonable for the quantities offered.
Both HB and I eat blueberries as part of menus for breakfast so I needed a supply of that for the month. I bought a little extra in case I wanted to bake something (but also because Kid2 was looking over my shoulder when I was placing our order and mentioned how yummy blueberries probably are).
The first idea that popped into my head when we received our order was BLUEBERRY muffins.
While I’ve made enough scones to fill a bakery, and cookies too, I haven’t experimented much with muffin baking. Now that I’ve baked muffins twice, it seems to me that they’re the easiest and quickest goodies to bake, and you don’t need to be a veteran baker to make them.
What I love about the Blueberry muffins:
- One thing I do hate about baking is the clean up after the prep. Three measuring cups, four spoons, two bowls, microwave bowls, etc. With these muffins I didn’t have much dishes/utensils to clean and you only use one bowl and a jug to mix your ingredients.
- I always thought that you needed to use fresh fruits when baking. Nope, it might not be easy to find fresh blueberries all year round. Also, using the frozen blueberries stopped them from coming apart when I was mixing them into the batter, so when the muffins were done baking, all the blueberries were still intact.
Most of the baking ingredients are items we can find in our pantry and the fridge, so if you don’t have blueberries or other fillings at hand, you can still bake plain muffins.
Easy yum-filled peasy blueberry muffins recipeTweet
Prep time: 10 minutes
Bake time: 20 minutes
TOTAL: 30 minutes
- 1 1/2 cup all purpose flour
- 1/4 tsp. salt
- 3/4 cup sugar (brown or white)
- 2 tsp. baking powder
- 1/3 cup vegetable oil
- 1 large egg
- 1/2 cup milk
- 1 1/2 tsp. vanilla essence
- 1 cup blueberries (frozen or fresh
- Preheat your oven to 200 C and grease your tray (I prefer using the Spray and Bake).
- Whisk together the flour, salt, sugar and baking powder in a medium sized bowl.
- Add the oil , egg, milk and vanilla essence to a jug and mix with a fork. I prefer to use the lowest setting on my hand blender to give it a quick mix. Just don’t over mix it!
- Add the wet ingredients to the dry ingredients and mix well.
- Slowly add the blueberries to the batter. If you’re using fresh blueberries, gently stir them into the batter so they don’t fall apart. The batter should be thick (see notes below*).
- Scoop the batter into your baking tray using a tablespoon, be sure to only fill it up half way.
- Bake for 20 minutes, or when you insert a toothpick and it doesn’t come out wet.
- *The batter should be thick: if it’s too runny, add a little flour until the batter thickens. If it’s too thick, add a little milk.
- Keep the muffins in a sealed plastic bag and store them at room temperature for up to three days.
- If you want to freeze a batch (although they’re so yum, there might be none left over) wrapped them in freezer bags and store for up to three months.
The easiest blueberry muffins you’ll ever make!Tweet
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