Fresh out of the oven: Blueberry Muffins

I love muffins.. to me they are more awesome than cakes as you get lots of  the brown bits of a cake, you dont need to slice them, and you have ready wrapped portions for when you want a quick snack.

I always keep  some frozen berries in my freezer which I use whenever i need to make a batch of muffins.

These muffins are super easy to make, so get baking!

You will need: (makes 8-10 muffins)

2 cups self-raising flour

1 cup castor sugar

2 eggs

3/4 cup milk

3/4 cup oil (i used corn or sunflower oil)

Some vanilla flavouring (i use approx 3 tablespoons of vanilla sugar)

Handful of blueberries

To make:

Beat eggs, sugar and oil together until light and creamy (i use a handwhisk or fork). Mix in flour then all remaining ingredients (except berries) until  well combined.

Line a muffin tray with cup cake papers while you preheat your oven to 180deg. Fill each paper to about 90% full with the batter (less if you dont like a spilled muffin top). Place a few (4-5) berries into each of the batters. Adding them at the end makes the berries stay in the middle/top of the muffin rather than sink down to the bottom.

Bake in the oven for around 15-25 mins or until a skewer comes out clean when inserted into the centre. Keep an eye on it as you may need to rotate the tray if your oven is not even in heat. Dont open the oven door while the muffins are rising as this can make them collapse.

Once done allow to cool and store at room temperature for a few days or in an airtight container in the fridge for a week (if they last that long!)

Tips:

This recipe can easily be change to include sultanas/cinnamon or all spice mix, nuts etc instead of the berries.

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