Blueberry Muffins

This is my absolute favourite muffin recipe. These muffins taste light but moist, do not contain a lot of fat, and take 5 minutes to prepare. I pretty much always keep some in my freezer so I’d never run out.

For 12 x 120ml cup size muffins, you’ll need:

  • 2 cups self-raising flour
  • 1/2 cup ground almonds or shredded coconut (if you don’t have any on hand, just use flour)
  • 1 cup sugar
  • 2 eggs
  • 1/2 cup milk
  • 60g melted butter
  • 1/4 cup acidic juice (orange juice etc.) (the acidity makes the muffins moist without needing too much fat)
  • 2+1/2 cups of fresh or frozen blueberries (seems a lot, but trust me it’s just right!)

Follow these steps:

  1. Put everything except blueberries into a bowl and stir until combined. (Don’t over mix, the batter is fine being lumpy.)
  2. Stir in the blueberries.
  3. Spoon into muffin cups and bake at 200 C for 20-30 minutes until golden brown and springy to touch.

Sometimes when I crave chocolates, I would add 2 tablespoons of cocoa power to the batter. Enjoy!


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