Blueberry Muffins
Bake a batch of these delicious Blueberry Muffins—soft, sweet, and filled with berries. Perfect for lunchboxes, morning tea, or a quick snack, they're ready in just 30 minutes.
Ingredients
- 1 cup caster sugar
- 1 teaspoons vanilla essence
- 1 1/2 cups blueberries
- 2 cups self raising flour
- 1 egg
- 1 1/4 cup milk
- 60 grams butter, melted
- 1 cup caster sugar
- 1 teaspoons vanilla essence
- 1 1/2 cups blueberries
- 2 cups self raising flour
- 1 egg
- 1 1/4 cup milk
- 60 grams butter, melted
- Step 1 of 5Preheat the oven to 180C. Line a 12-hole muffin tin with paper cups.
- Step 2 of 5Sift the flour into a large bowl and add the sugar.
- Step 3 of 5Combine the egg, milk, butter and vanilla in another bowl. Pour the wet ingredients into the dry.
- Step 4 of 5Fold through the blueberries gently. Spoon the batter into the muffin tin.
- Step 5 of 5Bake for 20 minutes until soft and bouncy. Remove and cool in the tins before removing.
Method
- Step 1 of 5Preheat the oven to 180C. Line a 12-hole muffin tin with paper cups.
- Step 2 of 5Sift the flour into a large bowl and add the sugar.
- Step 3 of 5Combine the egg, milk, butter and vanilla in another bowl. Pour the wet ingredients into the dry.
- Step 4 of 5Fold through the blueberries gently. Spoon the batter into the muffin tin.
- Step 5 of 5Bake for 20 minutes until soft and bouncy. Remove and cool in the tins before removing.
Method
- Step 1 of 5Preheat the oven to 180C. Line a 12-hole muffin tin with paper cups.
- Step 2 of 5Sift the flour into a large bowl and add the sugar.
- Step 3 of 5Combine the egg, milk, butter and vanilla in another bowl. Pour the wet ingredients into the dry.
- Step 4 of 5Fold through the blueberries gently. Spoon the batter into the muffin tin.
- Step 5 of 5Bake for 20 minutes until soft and bouncy. Remove and cool in the tins before removing.