The night before our North Pole Breakfast I remembered I had a punnet of blueberries in the fridge and on a whim decided we should have blueberry muffins for breakfast. So I needed a recipe which was quick and easy to whip up (and delicious!). This recipe was perfect! The muffins also keep and freeze well for lunchboxes.
1 1/2 cups standard flour
3/4 cup sugar (plus extra to sprinkle on top before baking)
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup vegetable oil
1 large egg
1/3 - 1/2 cup light blue milk
1 cup blueberries
Preheat oven to 200 degrees Celsius.
Line a standard muffin tin with 8 cupcake papers.
Combine flour, sugar, salt and baking powder in a large bowl. Stir well to combine.
In a one cup measuring cup, add vegetable oil and the egg, then fill with milk to the one cup line. Whisk to combine.
Add milk to the flour mixture and mix to combine. Do not over mix.
Add blueberries and gently fold in to mixture with a spatula.
Spoon mixture evenly in to the 8 cupcake papers.
Sprinkle the top of each muffin with sugar and bake for 20 - 25 minutes or until a skewer is removed clean.