Blueberry Muffins

Blueberry Muffins taste great and are a healthy alternative to frosted cupcakes. Ideal for childrens parties, picnics and even breakfast, you’ll never go wrong making these beautiful little muffins.



Blueberry Muffins
Recipe type: Dessert
Prep time: 30 mins
Cook time: 20 mins
Total time: 50 mins
Serves: 12
  • 1 1/2 cups all-purpose flour
  • 3/4 cup white sugar
  • 2 teaspoons baking powder
  • 1/3 cup vegetable oil
  • 1 egg
  • 1/3 cup milk
  • 1 cup fresh blueberries [Or frozen (defrosted) or one can of tinned blueberries--but NOT blueberry pie filling!]
  • Cupcake tin, cup cake papers
  1. Turn your oven on to preheat at 400 F.
  2. In a mixing bowl, mix the dry ingredients first, then add the egg, oil and milk. The mixture will be thick.
  3. Rinse off your blueberries and drain.
  4. Turn off the mixer and hand-fold in the blueberries. DO NOT STIR. Just very gently fold them into the mixture.
  5. Stick the cupcake papers into the cupcake tin.
  6. Gently spoon in the blueberry mixture. Fill the cups just over 3/4 full
  7. Lick the spoon and wisk!
  8. Put into the oven, middle shelf for 20 minutes or until golden and gently split on top.


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