This recipe hails from the newest addition to my cookbook collection which arrived today, Make Bake Love by Lily Higgins. It has a wonderful collection of delicious baked treats and there are so many recipes I want to try in the coming weeks, so watch this space. The recipes are all pretty straight-forward and do not require 100 ingredients, I'm all for keeping it simple most days. Blueberry muffins are an all-time classic and perfect for breakfast, lunch boxes or to enjoy with your afternoon cup of tea! I just happened to buy some blueberries in M&S yesterday that were marked down and was very pleased when I came across this recipe in the book. These muffins are moist and bursting with flavour but not overly sweet.
225g plain flour
1 tbsp baking powder
75g Demerara sugar
40ml sunflower oil
1 tsp vanilla extract
Preheat the oven to 190oC/fan 170oC. Line a 12-hole muffin tin with muffin cases.
Sieve the flour and baking powder together in a bowl, then stir in the sugar.
Whisk the egg, milk, oil and vanilla together in a jug. Pour into the dry ingredients and mix gently. Fold in the blueberries.
Use an ice cream scoop or spoon to divide the batter evenly amongst the muffin cases. Bake for 15-20 minutes, until golden and risen. Remove the muffins from the tin and cool on a rack.