These Blueberry Muffins are super simple to make, have a delicious crunchy topping and are so very tasty. They absolutely burst with flavour from the fresh blueberries and are packed full of antioxidants. Great to have on the go for breakfast, pack in kids lunchboxes or a snack with a cuppa. And they are freezer friendly too!!
This Blueberry Muffin batter recipe is really versatile, you could add any berries to it – raspberries, strawberries, blackberries… even banana, apple or peaches if you wanted to!
So easy that my youngest got into the kitchen and helped me.
I add a few extra blueberries. The result will be deliciously soft muffins with pops of fruity flavour throughout.
Fresh Australian Blueberries are a quick and convenient snack option, providing a way to be healthy every day. Blueberries are low in calories, high in nutrients and really good for you. My favourite thing about blueberries is that they are so super versatile – blend them in a smoothie, bake them into a pie, make your own jam or even add them to your salad for a pop of sweetness!
- 2 1/2 cups self raising flour, sifted
- 1 teaspoon baking powder
- 1 cup caster sugar
- 1/2 cup vegetable oil
- 1 egg
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 200g fresh blueberries
- 1 tablespoon raw sugar (optional)
- Preheat oven to 180°C.
- Line a 12-hole muffin tin with muffin patty cases.
- In a large bowl or electric mixer add flour, baking powder and sugar.
- Add in oil, egg, milk and vanilla extract, mix to combine.
- Add three-quarters of the blueberries into the bowl, gently fold through.
- Spoon mixture evenly into muffin cases.
- Top each muffin with remaining blueberries.
- Sprinkle each muffin with sugar (optional).
- Bake in the oven for 18-20 minutes or until golden.
- Stand in pan for 5 minutes, then put onto a wire rack to cool.
By Kat – The Organised Housewife