Easy Delicious Blueberry Muffins

This Blueberry Muffins are the easiest isolation treats you can create at home with all the ingredients you probably have in your pantry.

You'll only need two bowls to whip up everything ( and this might be an important detail for some who don't like washing up after baking like me!)

They are soft, fluffy in texture and they get even better in flavour next day and the day after.

Through the years, I've discovered and learned some valuable tips, tricks and points about baking and I'll share all these with you as we go.

One of the important point you'll need to make sure while baking is "room temperature ingredients". Make sure you bring your eggs and milk to room temperature before adding to your recipe. This will allow your ingredients to mix well with each other and you'll get better end results with the texture of your baked goods.

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Course Dessert

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Serving 12 muffins

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INGREDIENTS

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• 3 cups (375 g) self-raising flour

• 1 teaspoon baking powder

• 1 cup (220g) caster sugar

• 1/2 cup (125 ml) vegetable oil

• 1 egg, room temperature

• 1/2 cup (125 ml) milk, room temperature

• 1 teaspoon vanilla extract

• 3 cups (300 g) fresh or frozen blueberries

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METHOD

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1. Preheat your oven to 180 C. Place your muffin cases into 12 hole muffin/cupcake tray.

2. Sift flour, baking powder and sugar in a large mixing bowl. Create well in the centre.

3. Place oil, egg, milk and vanilla in a seperate bowl and whisk until frothy.

4. Pour wet ingredients into the well of dry ingredients and mix until combined. do not over mix. At last stir in blueberries until combined. Spoon mixture into the muffin cases to two-thirds full.

5. Place in oven and bake for 35 minutes or until toothpick comes test comes out clean. Remove from oven and cool for 5 minutes. Transfer muffins to a wire rack to cool completely.

6. You can decorate cooled muffins with fresh berries and whipped cream before serving.

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