I love muffins, who doesn’t?! However, I’m often disappointed by muffins that I’ve made compared to some that I’ve purchased. Maybe it’s because I use a standard muffin tray rather than the giant ones that are served up in cafes and bakeries. The only thing better than a normal muffin is a giant muffin! So I went in search of a good muffin recipe and I’m happy to say that this one doesn’t disappoint. This is adapted from a Donna Hay recipe. I have substituted the milk for buttermilk, increasing the volume slightly. The blueberries could easily be substituted for other fruits. I made these with frozen blueberries today – I’m still waiting for my blueberry tree (which I planted about a year ago) to fruit.
375g self-raising flour, sifted
1 tsp baking powder
220g caster sugar
100ml vegetable oil
1 tsp vanilla extract
300g blueberries, fresh or frozen
Raw or granulated sugar, for sprinkling
Preheat the oven to 180ºC and line a 12 hole muffin tray with patty pans.
Combine flour, baking powder and sugar in a bowl.
In a separate bowl whisk together oil, egg, buttermilk & vanilla extract.
Pour the liquids into the dry ingredients and stir to combine, the mixture will be quite thick. Stir through blueberries.
Spoon into the muffin tray and sprinkle each muffin with a little sugar. Bake for 30 minutes.
Still in a muffin mood? Why not try some apple & rhubarb muffins as well!
- Chicken & Sweet Corn Soup
- Farro & Bean Soup