Blueberry muffins easy recipe, super fluffy, deliciously golden and healthy too. It really does not matter what time of the day it is, and you don’t need any excuses, just grab a few of these blueberry muffins and enjoy your day. Great for breakfast or snack time, and if you have a cup of tea or coffee with them, it’s even better. Why are they the best? Because the taste is just right, not too sweet, but not too boring either. The quantities listed below make 12 muffins, but trust me, one batch won’t be enough, they are that good.
What l love about muffins is the endless ways of making them, anything can go in, fresh or dried fruit, nuts, seeds, chocolate chips. Or keep them plain, they will still taste as good. They can be stored in an airtight container and will keep fresh for a few days. Nicer weather soon, hopefully, and they will be the first to go in my picnic basket, no cream to worry about.
Have l mentioned that all you have to do is mix all ingredients together? How simple, isn’t it. It only takes 25 minutes to make them, including the baking time. Now, that’s what I call a quick recipe. Kids love them too, they are fun to make together and they are a way healthier snack than just crisps or candies. If you do prefer them sweeter, feel free to add more sugar, but they really need no more. Especially if you choose to have them with a drink. How lovely!
Blueberry muffins easy recipe
Blueberry muffins easy recipe, so fluffy, deliciously golden and just perfect with a cup of tea or coffee.
- 280 g plain flour
- 1 tbsp baking powder
- a pinch of salt
- 2 medium eggs
- 250 ml milk
- 100 g caster sugar
- 1 tsp vanilla extract
- 100 g fresh blueberries
- 6 tbsp vegetable oil
Preheat the oven to 200 degrees C.
In a large bowl, add the sifted flour, salt, baking powder and sugar.
Separately, beat the eggs until fluffy, add the milk, oil and vanilla extract and mix well.
Make a well in the middle of the dry ingredients, pour in the milk mixture and mix everything well to a smooth consistency. Add blueberries and mix again.
Line a muffin tin with paper cases, divide the mixture evenly, then bake for 20 minutes until golden and firm to touch.