Blueberry Muffins – a delicious recipe with flour, brown sugar, egg, fresh blueberries, milk, vegetable oil. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
move shelf to middle of oven and turn oven on to 200 degrees C.
2
lightly grease a 6 hole texas muffin pan.
3
put flour and sugar in a strainer and use a wooden spoon to sift them through.
4
break egg into small bowl and beat with a fork until one colour.
5
add the beaten egg, blueberries, milk and oil to the flour mixture - then stir until just mixed together - DONT OVERMIX.
6
spoon evenly into muffin pan and bake for 25 minutes or until when pressed in the centre they spring back.
7
carefully turn them out onto a wire rack to cool - just before you serve sprinkle with icing sugar.
8
NOTE: for choc-honeycomb muffins - add 1/2 cup white chocolate bits and 100g chopped chocolate coated honeycomb in stead of the bluberries.
735
kcal
Calories
34
g
Fat
96
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 cups self raising flour, ¾ cup firmly packed brown sugar, 1 egg, 1 cup fresh blueberries (don't thaw if frozen) or 1 cup frozen blueberries (don't thaw if frozen), and more.
Yes, Blueberry Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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