Blueberry Muffins
Warm muffins bless the soul on a cold morning.
Never overstir and never overbake muffins, that’s the only secret, really. So this whole batch of 12 takes less than 20 minutes to bake, and the crusty top is really wonderful.
Crusty Blueberry Muffins
Ingredients
Muffin
- 2 cups self-raising flour
- 1 cup milk
- 1 egg lightly beaten
- 80 ml vegetable oil
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract/pod
Filings
- 1 cup fresh blueberries or 150ml canned blueberries in syrup
Instructions
- Preheat oven at 200ºC.
- Prepare and line the muffin tin for 12 muffins.
- Mix the egg, vanilla essence and oil with a whisk until combined.
- Mix in the sugar and flour and stir with a wooden spoon with as few strokes as possible, just wetting the dry ingredients. Doesn't matter if it looks as though the mixture is not mixed well.
- Pour in the blueberries, and stir less than 5 times.
- Bake in the oven for 15-20 minutes.
I take them out once they’re cooked to finish off the baking, and return them to the oven (that is switched off) to keep them warm for the whole morning. My kids love warm muffins, and 12 muffins normally finish by noon.
Hey Jayke Kyndrede,
Thank you for the email and letting me know you have tried the recipes. I have changed step 3 accordingly. You are right, Step 3 should not include the flour because we want the flour to be stirred as little as possible, so adding that towards the end makes more sense.
Do post me the pictures of your attempts! I’m sure they look better than mine.
Hello Pam,
May I ask when you mentioned the measurement in cups (for example, 2.5 cups of self-raising flour, how much does it amount in grams?) I googled and it gave it 1 cup of flour = 125g. Is this close to yours?? Thank you !!
Yes, 1 cup of flour us about 125g.