Friday 5 February 2016

Classic Blueberry Muffins

Growing up in a small country town in the 80's in Australia wasn't very exciting. Food was usually meat and potatoes, or a sausage in bread, and the usual treats from the bakery or canteen were a snot block [vanilla slice], or a donut.

So when we moved to the city, and shops sold these things called muffins, it seemed like a whole new world had opened up (not to mention the fish and chip shop down the road from mum and dad's office - we spent a fortune there every day after school!)

Anyway, back to muffins. I've always been a lover of chocolate. Vanilla just seems dull to me, but chocolate is exciting, and can be consumed so many different ways.

But blueberries changed my world.

Fruit. In a cake. And it wasn't apple pie.

From then on, whenever I could choose a muffin, I chose blueberry.

The taste of the fresh vanilla cake. The little pop as you bite into the blueberry.

And it goes perfectly with a hot cup of tea.

But baking them at home has always been a dismal failure. Until recently.

Budget restraints, and something that just tastes a bit too "off" has seen me searching out muffin recipes to bake from scratch.

And I think I have absolutely nailed these blueberry muffins.

Give them a try, tell me if you think I've nailed it.

2 & 1/2 cup self raising flour (or all purpose/plain flour, and add 1Tbs baking powder)
3/4 cup brown sugar
1 cup milk
1 egg
1/2 cup vegetable oil
1tsp vanilla extract
1 cup blueberries (I used frozen, fresh will work, too)

* combine flour and sugar in bowl
* add egg, oil, milk, vanilla, mix gently
* fold in blueberries
* spoon into greased or lined muffin trays
* bake 180°C for 20min, or golden brown on top

best eaten warm, can be frozen.


1 comment

  1. Sounds pretty amazing. I love food memories... Such an important part of our relationship with food.


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