Makes 12 standard-size muffins
280g (2 cups) plain flour
3 teaspoons baking powder
1/4 teaspoon salt
110g (1/2 cup) caster sugar
120g (1 cup) frozen blueberries *
1 egg, lightly beaten
190ml (3/4 cup) milk
125ml (1/2 cup) canola oil
1. Preheat oven to 190°C. Line a 12-hole muffin tin (each muffin cup measures 7cm across the top x 3cm deep) with paper cases.
2. Sift flour, baking powder, salt and sugar together into a large mixing bowl. Add frozen blueberries and toss through to coat the blueberries with the flour mixture.
3. Combine lightly beaten egg, milk and oil, then pour into the flour mixture.
4. Lightly and quickly fold together until the mixture is just combined, or until no dry flour mixture is visible. The batter should still be lumpy, do not over mix the batter.
5. Spoon batter evenly into the prepared muffin cups.
6. Bake for about 25 minutes, or until golden brown. Serve hot or warm with a smear of butter.
* If you are using fresh blueberries, do not mix them into the batter as the fresh blueberries burst easily and will colour the batter. Instead, mix the batter as directed without the fresh blueberries, spoon batter into muffin cups then place fresh blueberries on top of the batter before baking.
Taste: Light, soft and fluffy muffins
Consume: Best served warm, but equally good at room temperature
Storage: Store in airtight container in the refrigerator, reheat in the oven or microwave before serving
Recipe Reference: ‘Blueberry Muffins’ by Australian cookery writer, Maureen Simpson