December 3, 2013

Easy Blueberry Muffins

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.


  1. well now i have the bit between my teeth - i followed up with a comment on your Kitchen Aid dilemma - my wife was experimenting with the new oven and produced a batch of blueberry muffins however the first attempt was disappointing and they were somewhat heavy however at the second attempt they were melt in the mouth.I will pass on this recipe so she can compare as i guess you are from USA and if you don't know how to do muffins nobody will.
    Merry Christmas all.

  2. Thanks for your comments. New ovens always take a while to get used to :) We live in New Zealand, not the USA so I am no authority on muffins. But we thought these were particularly nice. Not too sweet or doughy. I hope you like them if you get around to trying them :)