Blueberry Muffins
- Difficulty:
- Serving: 12
- Preparation: 10
- Cook time: 25
Ingredients
- 300 g Borwick’s Self Raising Flour
- 150 g Granulated Sugar
- 2 Medium Sized Eggs
- 170 ml Milk
- 50 ml Vegetable Oil
- 150 g Blueberries
- 1 Teaspoon Vanilla Essence
Method
Recipe for Blueberry Muffins
Method:
Pre-heat oven to 200°C (180°C for a fan oven), 400°F, Gas Mark 6, and place 12 muffin cases into a muffin tin.
Stir the flour and sugar together in a large bowl.
In a separate bowl or jug, whisk together the eggs, milk, oil and vanilla essence.
Stir the liquid mix into the flour, until all the mix is moistened – it will be a little lumpy.
Quickly add the blueberries, stirring gently taking care not to overmix.
Fill the muffin cases to ¾ full and then bake in the centre of the oven for 20 – 25 minutes, or until golden brown and a skewer
inserted into the centre comes out clean.
Once cooked, the muffins can be served warm or cold.
