As far as my recent muffin making is concerned, this is my personal best. :)
The texture of the muffin base is really light and moist, but not soggy at all. There is a generous portion of blueberries in each muffin which makes them so juicy.
I was wondering why blueberry muffins are so popular, but I kind of understand why after making blueberry muffins for the first time. I think it's because a blueberry has a very delicate skin which, unlike other berries, does not burst until the muffin is almost cooked, which means that the juice doesn't affect the consistency of the muffin base. It's a lovely sensation when some of the blueberries burst in your mouth. No wonder blueberry muffins are so popular.
They are best still warm, but can be frozen when they have cooled. Because they are so light and more-ish, they won't take long to disappear and you might not have any to put in the freezer. :)
- 200g Plain Flour
- 150g Sugar
- 2 tsp Baking Powder
- ¼ tsp Salt
- 100ml Milk
- 75ml Vegetable Oil (5 Tbsp)
- 1 Egg
- Vanilla Extract
- 125g Fresh Blueberries
- Preheat oven to 200 C / Gas 6 and add paper cases to a muffin tray.
- Measure out flour, sugar, baking powder and salt in a large mixing bowl.
- Measure milk, oil in a large measuring jug. Add egg and vanilla, then whisk well.
- Add the wet mixture (3) into the dry mixture (2). Stir until just combined. Mixture will be lumpy. Do NOT over mix!
- Gently fold in blueberries.
- Bake for 20 minutes or until golden brown on top