Everyone should have a good muffin recipe in their baking repertoire and this one will give you light, fluffy muffins every time. I’ve used oil instead of butter which makes it a slightly healthier option.
Another speedy recipe with muffins ready in around 30 minutes.
Happy baking x
- 140g golden caster sugar
- 250g self raising flour
- 1 teasp bicarbonate of soda
- 85g sunflower oil
- 2 large eggs, beaten
- 200ml milk
- 1 teasp vanilla extract
- 150g blueberries, defrosted if frozen
Heat oven to 200ºC/Fan 180ºC/Gas 6. Line a 12 hole muffin tin with muffin cases.
Combine the sugar, flour and bicarbonate of soda in a large bowl. Mix the oil, eggs, milk and vanilla extract in a jug and pour into the bowl containing the dry ingredients. Stir until just combined. Do not be tempted to over mix as this will give you tough muffins! Gently fold in the blueberries.
Divide the mixture evenly between the muffin cases and bake for 18-20 minutes, until firm and golden. Cool on a wire rack.
Best eaten on the same day but they do freeze beautifully.