Quick and Easy Blueberry Muffins made from scratch, deliciously fluffy and golden. Great as a breakfast on the go or a healthier snack in between meals. Perfect afterschool snack for little ones. It uses a lot less sugar than regular muffins, making it a treat for everyone. The fresh blueberries add a fantastic flavour and colour. Ready in well under 30 minutes from scratch.
Preheat the oven to 220 degrees C. (428F)
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 the blueberries and mix one more time.
Divide the batter evenly between each muffin hole, making sure they are either greased and floured, or you use muffin cases.
Decrease the oven temperature to 200 degrees Celsius (390 Fahrenheit) and bake for 20 minutes until golden and firm to touch.