Moist, fluffy Blueberry Muffins made using a simple recipe and a few basic ingredients. These gorgeous muffins have just the right amount of sugar, a tender crumb and crusty, golden tops that make you want to devour them straight away.
With lots of enforced time at home (thanks COVID 19), it’s a good time to get baking. You probably have one or more people at home only too happy to devour them. If not, then lucky you gets to have them all to yourself.
About this Recipe
Simplicity: Making these blueberry muffins is pure joy because of the simplicity of the recipe. All you need to do is mix the wet ingredients with the dry ingredients, add the blueberries, scoop the mixture into the paper patties and bake.
The Ingredients: Apart from the blueberries, you needn’t look much further than what’s in your pantry. Seven simple ingredients will give you muffins that you’ll adore!
Frozen Blueberries: Using frozen blueberries is a personal preference and you can, of course, substitute with fresh ones. I find that fresh blueberries have a tendency to leave little wet pockets in the muffins making the crumb a bit soggy. If you decide to use frozen blueberries, do not thaw, use them frozen otherwise they will bleed in the batter.
Oil: Although three quarters of a cup of oil seems a lot, this is what gives the muffins their tender crumb, so don’t hold back.
Sugar: Apart from sweetness, sugar helps develop colour, flavour and crust. The amount of sugar l use is just right – too much sugar and your bake will be unpleasantly sweet. You’ll find biting into those crusty tops pure heaven.
Okay everyone, there’s no excuse – get baking!
Preparation Time: 10 mins
Cook Time: 20 mins
- 220g / 8oz plain/all purpose flour
- 2 tsp baking powder (not baking soda)
- 140g /5oz castor sugar
- 3/4 cup milk
- 3/4 cup vegetable oil
- 1 egg at room temperature
- 150 g/5 oz frozen blueberries (note 1)
- Preheat oven to 180 C/350 F.
- Line a 12 hole muffin tin with paper patties.
- Sift flour and baking powder in a medium bowl. Stir in sugar.
- In a separate bowl, mix milk, oil and egg together.
- Make a well in the centre of the flour. Stir in the liquid. Mix till just combined – do not over-mix. Add the berries.
- Divide the batter equally between paper patties (note 2).
- Bake for 20 mins or until an inserted skewer comes out clean. Cool on a wire rack.
- Serve while still warm, split with butter (and cream for extra deliciousness)
- Using frozen fruit prevents soggy pockets of fruit pulp from forming.
- A nice full 1/4 cup of batter per patty will evenly distribute the mixture.
- Storage: Muffins are best eaten the day they are baked. I suggest eating them while still warm and the tops are still crusty. They freeze well for up to three months if sealed in a plastic bag or an air tight container.