Blueberry muffins
For the love of blueberries….. No muffin beats a blueberry one and I still appreciate my basic recipe. I just remains sooo moist due to the oil and it will on my list to make this weekend! The recipe and photo done few years back for a flour company’s website, photographed by Anne Gray and it’s still one of my favourite images.
Makes 12 standard
500 ml (280 g) cake wheat flour
15 ml baking powder
2 ml salt
200 ml (170 g) castor sugar
2 extra-large eggs
200 ml milk
125 ml cooking oil
125 g fresh, frozen or canned blueberries
1. Sift flour, baking powder and salt together. Add castor sugar.
2. Whisk eggs, milk and oil together. Add to dry ingredients.
3. Add blueberries and mix lightly until just combined. Do not over-mix; mixture should still be lumpy.
4. Spoon mixture into greased muffin pans, filling each two-thirds full. Bake in a preheated oven at 200 *C for 15 – 20 minutes or until golden brown. Turn out onto a wire rack to cool slightly. Serve warm with butter, if preferred.
Variation
Add 2 large bananas, mashed.