Friday, 4 April 2014

Too - easy blueberry muffins

I was craving for some fruit muffins and didn't want to whisk, beat, blend or anything like that. Just mix some ingredients together, preferably in one bowl with wooden spoon to save up on washing dishes. Then I came across Donna Hay recipe . That was it ! I wanted to bake them in beautiful blue XL size muffin cases and... the recipe failed. I don't really know what happened  but my muffins had lovely crunchy crust, big hole in the middle and soggy, wet bottom :( I didn't stop us from eating the edible parts but it wasn't really what I was looking for.
Because I don't give up so easily I tried again. This time had chosen regular size muffin cases and it worked. Muffins were really delicious, moist, packed with bursting in flavor blueberries with crunch crust. I think they are my favorite blueberry muffins for now. 

  Ingredients for 20 muffins
  • 400g* self- rising flour
  • 1 tsp baking powder
  • 200g* caster sugar
  • 125 ml oil
  • 1 egg
  • 125 ml milk
  • 1 tsp vanilla extract
  • 300g frozen or fresh blueberries ( I used frozen)
  • granulated sugar for sprinkle
* when the original recipe is in cups I always weigh the ingredients and that is the result

Preheat the oven to 180C. Line muffin tin with paper cases. 

Sift the flour and baking powder into a big bowl, add the caster sugar and mix all ingredients. Make a well in the middle and pour in the oil, milk, vanilla and break the egg. Stir all wet ingredients together, when well mixed stir all the ingredients. Mix them until just combined. The batter is very thick. Then fold in the blueberries.

Spoon the batter into paper cases up to top, sprinkle with granulated sugar. bake in preheated oven 30 -  35 minutes.

When ready transfer to the wire rack to let them cool down and enjoy !

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