Blueberry muffins are a tasty treat. You can also adapt this recipe to make different sweet and savoury muffins.
Ingredients
150g blueberries
250g self-raising flour
140g caster sugar
1 x 5ml spoon bicarbonate of soda
85ml sunflower oil
2 eggs
200ml semi-skimmed milk
1 x 5ml spoon vanilla extract
Equipment
Weighing scales
12 hole muffin tin
Paper muffin case x 12
Colander
Mixing bowl
Measuring spoons
Wooden spoon
Measuring jug x 2
Fork
Metal spoon
Oven gloves
Pan stand
Wire rack
Instructions
- Preheat the oven to 200°C/180°C fan or gas mark 6.
- Put the paper cases into the muffin tin.
- Wash the blueberries and leave to drain.
- Mix together the dry ingredients (flour, sugar and bicarbonate of soda) in a mixing bowl.
- Place the oil in the measuring jug.
- Beat the eggs separately in a second measuring jug and add to the oil. Rinse out the jug.
- Measure out the milk and vanilla extract and add to the oil and egg mixture.
- Pour the wet ingredients into the dry ingredients and stir until combined.
- Fold in the blueberries.
- Spoon the mixture into the paper cases.
- Bake for 15–18 minutes, until risen and just golden.
- Cool on the wire rack. Serve warm.
Skills used include:
Washing, weighing, measuring, mixing/combining, baking and cooling.
Top Tips
- Make sure the blueberries are dry before adding to the mixture.
Prepare now, eat later
- Muffins are best eaten straight away. Any leftover muffins can be stored in an airtight container for 2-3 days or frozen for up to 1 month. Defrost fully before eating.
