Blueberry Muffins
makes: 12
calories per muffin: 182
fat per muffin: 6g
- 300g plain flour
- 3 level teaspoons baking powder
- 90g caster sugar
- 150g punnet blueberries
- 2 medium eggs
- 4 tablespoons sunflower oil
- 300ml milk
- 12-hole muffin tin, lined with paper cases
Set the oven to fairly hot, as Mark 6 or 200C. Sift the flour and baking powder into a bowl, then stir in the sugar and blueberries. Lightly whisk the eggs and sunflower oil into the milk, and then pour the liquid over the dry ingredients. Stir the mixture quickly until everything is only just mixed, as over-mixing will make the muffins tough.
Spoon the mixture into the paper cases. Bake the muffins towards the top of the oven for 20-25 minutes, until they’ve risen and they’re a light golden colour and just firm to the touch in the centre. Remove from oven and transfer to a wire rack to cool.
Serve muffins warm or cold. The muffins are best eaten on the day that they are made.
Pack into a freezer container, cover and freeze for up to 3 months. Defrost for a few hours and warm them through before serving.
level teaspoon – cucchiaino raso
punnet – cestino
muffin tin – formine per muffin
lined – rigate / ondulate
to whisk – sbattere
to defrost – scongelare
