My adventure with muffins began about 8 years ago when I was expecting my daughter. I craved these luscious, sweet and fluffy buns which I could eat without guilt then (right?). And seriously, who doesn’t like the blueberry muffins? They are ridiculously easy to make. In fact, the less effort you make in mixing the batter, the better the muffins! They are great for quick snack on the go and kids absolutely love them.
Blueberry muffins
This recipe is perfect if you want to get kids involved in baking. Just remember - don't overmix the batter. Some lumps are advisable!
Ingredients
- 275 g plain flour
- 2 tsp baking powder
- pinch of salt
- 125 g sugar
- 75 g olive oil/rapeseed oil
- 2 eggs
- 300 ml milk you can use buttermilk too
- 125 g blueberries
- coconut sugar or brown sugar for topping
Instructions
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Line the muffin tin with the paper cases.
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Preheat the oven to 200C.
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In a one big bowl mix flour, sugar, salt and baking powder.
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In another bowl mix the eggs with milk and oil.
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Pour in the wet ingredients to dry and mix just to combine the two. Don't be tempted to overmix. Add in the blueberries and stir gently.
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Divide the batter between the cases. Ice cream scoop is perfect for it. Sprinkle with the sugar on top and bake for about 20 min.
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Cool in the tins and enjoy with a cup of tea before kids eat them all.
