Blueberry Muffins

23 September 2023

Blueberry muffins are a tasty treat. You can also adapt this recipe to make different sweet and savoury muffins.

Ingredients

150g blueberries
250g self-raising flour
140g caster sugar
1 x 5ml spoon bicarbonate of soda
85ml sunflower oil
2 eggs
200ml semi-skimmed milk
1 x 5ml spoon vanilla extract


Equipment

Weighing scales
12 hole muffin tin
Paper muffin case x 12
Colander
Mixing bowl
Measuring spoons
Wooden spoon
Measuring jug x 2
Fork
Metal spoon
Oven gloves
Pan stand
Wire rack


Instructions

  1. Preheat the oven to 200°C/180°C fan or gas mark 6.
  2. Put the paper cases into the muffin tin.
  3. Wash the blueberries and leave to drain.
  4. Mix together the dry ingredients (flour, sugar and bicarbonate of soda) in a mixing bowl.
  5. Place the oil in the measuring jug.
  6. Beat the eggs separately in a second measuring jug and add to the oil. Rinse out the jug.
  7. Measure out the milk and vanilla extract and add to the oil and egg mixture.
  8. Pour the wet ingredients into the dry ingredients and stir until combined.
  9. Fold in the blueberries.
  10. Spoon the mixture into the paper cases.
  11. Bake for 15–18 minutes, until risen and just golden.
  12. Cool on the wire rack. Serve warm.

Skills used include:
Washing, weighing, measuring, mixing/combining, baking and cooling.


Top Tips

  • Make sure the blueberries are dry before adding to the mixture.

Prepare now, eat later

  • Muffins are best eaten straight away. Any leftover muffins can be stored in an airtight container for 2-3 days or frozen for up to 1 month. Defrost fully before eating.