After getting through today’s to-do list at a pretty decent rate, I had a little time to kill so I decided to whip up some blueberry muffins. These are super easy and not too sweet, they are so good with a crumble topping or a sprinkling of demerara sugar on top before baking, but I kept it simple today as I’ll pop them in lunch boxes and the less sugar the better for the kids.

Blueberry Muffins

Ingredients

• 1 & 1/2 cups all-purpose flour
• 3/4 cup granulated sugar
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/3 cup oil (I use canola oil )
• 1 large egg
• 1/3 – 1/2 cup milk
• 1 & 1/2 teaspoons vanilla extract
• 1 cup fresh blueberries*

Method

• Preheat oven to 200ºC (convection oven)…I prefer to use a convection setting for all my baking vs fan forced
• Whisk the flour, sugar, baking powder, and salt in a large bowl
• Add oil to a measuring jug that holds at least 1 cup, add the egg and then fill the jug to the 1 cup line with milk (between 1/3 to 1/2 cup milk). Add vanilla and then whisk to combine
• Add milk mixture to dry ingredients and mix until almost combined, and then fold in the blueberries, you do not want to over work the batter or you will have tough muffins
• Divide the batter between muffin cups. You can also at this point sprinkle a little demerara sugar on top of each muffin if you like a sugary, crusty top
• Bake muffins 15 to 20 minutes or until tops spring back slightly, or when a toothpick inserted into the middle comes out clean. Transfer to baking rack to cool

*You can also use frozen blueberries, just add them frozen to the batter

Hope it’s a wonderful week ahead for you all!

Anne xx