Nothing beats a blueberry muffin for an on-the-go breakfast or a quick and tasty snack.
- 1 1/2 cups self raising flour
- 3/4 cup sugar
- 1/2 teaspoon salt
- 1/2 cup skim milk
- 1/3 cup (79 ml) macadamia oil (or your preferred nut/seed oil)
- 1 large egg
- 2 tsps vanilla essence
- 1 1/3 cups (200 grams) fresh blueberries
- 1 tsp extra sugar for muffin tops, to decorate (optional)
- Heat oven to 190° C. Line 10 standard muffin cups with paper liners. Fill any empty muffin cups with 1 tablespoon of water to ensure the muffins bake evenly.
- In a large bowl, whisk flour and salt with the 3/4 cup of sugar until evenly combined.
- Add the oil and the egg to a 500 ml measuring jug. Fill the jug with milk only until it reaches the 1 cup line marking. Add vanilla extract and whisk until combined.
- Add milk mixture to the dry ingredients, then stir with a fork until just combined.
- Use a spatula to gently fold the blueberries into the mixture.
- Divide the muffin mixture between the 10 muffin cups. If desired, sprinkle a little of the extra sugar on each of the muffin tops (for a little crunch).
- Bake blueberry muffins for 10 minutes, then test with a skewer inserted into one of the muffins. The skewer should come out clean or crumb-covered, not sticky. If the tops are cooked but the insides are not, cover the muffin pan with foil (being careful not to burn yourself!) and return it to the oven for a further 5-10 minutes.
- Turn muffins out onto to a cooling rack and allow to cool.
Tip: These muffins can be frozen in freezer bags for up to 3 months.