These blueberry muffins are a perfect morning or afternoon tea treat, best of all … they are simple to make and taste fantastic.
It is an unfortunate fact but far too many fruit muffin recipes result in a sweet soggy mess after cooking, simply because the fruit element creates excess moisture during the cooking process. This multi-purpose muffin recipe will create a delicately textured cake that holds the fruit well and makes the excess moisture disappear as if by magic. Besides being suitable for blueberries it also works for all other types of berries and even peaches or mangos. Give it a go you won’t be disappointed.
Makes – 12 muffins
2½ cups self-raising flour, sifted
1 teaspoon baking powder
1 cup caster sugar
½ cup vegetable oil
½ cup milk
1 teaspoon vanilla extract
zest and juice of 1 orange (can use lemon as a substitute)
1½ cups of fresh or frozen blueberries
- If intending to use this recipe with alternative fruits – chop large fruit into bit size pieces no larger than 1 cm cubes.
1. Place flour, baking powder and sugar into a largish bowl and mix to combine and disperse evenly.
2. Place all the other ingredients (excluding the berries) into another bowl and whist to combine well.
3. Pour the wet ingredients into the dry ingredients and mix to form a smooth but firm dough/batter.
4. Add the blueberries and fold through gently to disperse.
5. Line a muffin tin with 12 muffin cases and fill with muffin mixture (approximately 2/3 full).
6. Bake in a pre-heated oven at 180° C for approximately 30 minutes or until lightly browned and cooked through. a skewer inserted into the muffin is the best test. when clean on removal the muffin is cooked.
7. Remove cooked muffins from tin and play on a wire rack to cool.
8. Serve as is or with a light dusting of icing sugar.
For something different, bake muffin mixture in a round 22 cm spring-form cake tin to produce a cake. Dusted with icing sugar and served with thickened cream and a scattering of blueberries, this is a simple, yet delicious dessert.