Muffins do not usually get iced/frosting like cupcakes, another point of difference. I think muffins are much improved with the addition of a topping though – nuts, cinnamon sugar or streusal crumbs are all nice. Just sprinkle on before baking. No need to be too precious – just pop it on top of the raw mix. The baking process will spread and even it all out.
Blueberry muffins are ever popular. They look gorgeous too. If you use white paper cases, you can see the tempting, bursty-blue berries and it makes you feel all comfy-cosy and hungry for a baked treat with your coffee!
I make loads of muffins at work. The ones you can see in the photo are the blueberry with almond using this basic recipe.
Don’t forget my friend – recipes are like a roadmap for your own cooking intuition and taste. If the mixture looks too wet, add a little more flour. Too dry maybe? Splash in a little more milk. Don’t like dairy milk? Use rice or soy or oat or almond. They’re your cakes, own them from the get- go 🙂
2 1/4 cups of self-raising flour
2 large eggs or 3 small/medium
3/4 cup caster sugar
1/2 cup vegetable oil – not olive oil, tastes too strong
3/4 cup milk
1 teaspoon vanilla paste or essence
around 1 and 1/2 – 2 cups blueberries. Lots of berries are nice but too many will make your muffins crumble apart.
I actually prefer frozen. Fresh blueberries are expensive here in Australia and the frozen ones aren’t, go figure… PLUS, the frozen ones are always there, in the freezer when you want to mix up a batch of muffins
Preheat your oven to 180C.
Put your paper cases into your muffin tray. This recipe will make 10-12 muffins. It will depend on the size of your cases.
Whisk up your eggs, sugar and vanilla until pale and very creamy.
Mix in the oil and the milk.
GENTLY mix in the flour and the blueberries. The great thing about making muffins is that you really do just gently mix the flour in until it is combined – it will still be lumpy looking, this is correct and fine. Over mix at this stage and your muffins will be tough and your berries will burst, turning your batter an odd lilacy/purple colour. Easy does it. Put your trust in sweetrosie – lumpy is fine 🙂
Three quarter fill your paper cases with the batter.
Dump around 1-2 teaspoons of flaked alonds (or your chosen nuts/topping) on top of the batter.
Bake for around 20 minutes. They are fone when you can poke the top of them with your finger and it springs bake. You’ll know if it’s still raw and needing more time.
Enjoy your muffins!