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Blueberry Muffin

Blueberry Muffins

  • Difficulty:
  • Serving: 12
  • Preparation: 10
  • Cook time: 25


  • 300 g Borwick’s Self Raising Flour link
  • 150 g Granulated Sugar
  • 2 Medium Sized Eggs
  • 170 ml Milke
  • Vegetable Oil
  • 150 g Blueberries
  • 1 Teaspoon Vanilla Essence

Ingredient products

  • Borwick's Self Raising Flour

    Borwick's Self Raising Flour - 1kg




Recipe for Blueberry Muffins


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.

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