• Too-easy blueberry muffins (Donna Hay: Fast, Fresh, Simple)Source: Donna Hay: Fast, Fresh, Simple

The base recipe for these easy muffins is so versatile - If you've got bananas in your fruit bowl you can add a cup of chopped banana, or add some chopped, fresh mango if it's summer and sprinkle them with coconut. The possibilities are endless. 

Makes
12

Preparation

15min

Cooking

35min

Skill level

Easy
By
Average: 3 (602 votes)
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Ingredients

  • 2½ cups (375 g) self-raising (self-rising) flour, sifted
  • 1 tsp baking powder
  • 1 cup (220 g) caster (superfine) sugar
  • ½ cup (125 ml) vegetable oil
  • 1 egg
  • ½ cup (125 ml) milk
  • 1 tsp vanilla extract
  • 300 g fresh or frozen blueberries
  • granulated sugar, for sprinkling

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

1. Preheat oven to 180°C (350°F).

2. Place the flour, baking powder and sugar in a bowl. Place the oil, egg, milk and vanilla in a separate bowl and whisk to combine. Pour the liquid ingredients into the dry ingredients and mix until just combined. Add the blueberries and mix to combine.

3. Spoon mixture into a 12-hole ½-cup capacity (125 ml) muffin tin lined with paper patty cases. Sprinkle the tops with sugar and bake for 30–35 minutes or until cooked when tested with a skewer. Remove from tin and cool on a wire rack.