Sunday, 17 April 2016


On Saturday I baked these super easy Blueberry Muffins from one of my favourite Donna Hay books Fast. Fresh. Simple.

2½ cups (375g) self-raising (self-rising) flour, sifted

1 teaspoon baking powder

1 egg

1 cup milk

1 teaspoon vanilla essence

300 grams fresh or frozen blueberries

granulated sugar, for sprinkling

Preheat oven to 180°C (350°F). 

Place the flour, baking powder and sugar in a bowl. 

Place the oil, egg, milk and vanilla in a separate bowl and whisk to combine. 

Pour the liquid ingredients into the dry ingredients and mix until just combined. 

Add the blueberries and mix to combine. 

Spoon mixture into a 12-hole ½-cup capacity (125ml) muffin tin lined with paper patty cases. 

Sprinkle the tops with sugar and bake for 30–35 minutes or until cooked when tested with a skewer. 

Remove from tin and cool on a wire rack.


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