- 1 & ½ cups of plain flour
- ¼ cup sugar
- 2 tsp of baking powder
- 80ml canola, vegetable or grape seed oil
- 1 large egg
- About 100ml of milk (any milk)
- 1 & 1/2 tsp vanilla extract
- 1 cup of blueberries frozen or fresh
Preheat oven to 200˚or 180˚ Fan forced. Spray a muffin tin with cooking spray.
In a large bowl, whisk together flour, sugar & baking powder. In a jug, add oil then egg and then add milk until you reach the 1 cup line on the jug. Add the vanilla then whisk to combine.
Add the wet mixture to the bowl of dry ingredients and use a fork to combine. Do not over mix. Muffin batter is very thick, so don’t panic!
Fold in the berries then divide the batter between muffin cups. Bake for 15 minutes or until topa are no longer wet and a toothpick inserted into the middle comes out clean. Cool on a rack.
Tip #1: Store in a fridge for 3 days or a freezer for 3 months.
Tip#2: Do not defrost frozen berries. If using frozen, just add them frozen to the batter. (defrosted berries carry more water)