They smell of the forest, of summer, and bring back all the memories we’d like to keep… I’m sure many of you still have frozen blueberries tucked away in the freezer. This recipe works just as well with fresh or frozen wild blueberries, or blueberries. These muffins are wonderfully moist, soft and bursting with berries – perfect for a warm weekend :).
Makes 8–10 muffins.
Ingredients for blueberry muffins:
- 250 g plain flour
- 1 teaspoon baking powder
- 1 teaspoon bicarbonate of soda
- 80 g light soft brown sugar
- 50 g caster sugar
- 250 g fresh or frozen wild blueberries or blueberries
- 1 large egg
- 180 ml kefir or buttermilk
- 1 teaspoon vanilla extract
- 125 ml rapeseed or sunflower oil
All the ingredients should be at room temperature.
Sift the flour, bicarbonate of soda and baking powder into a large bowl. In a separate bowl, whisk together the egg, kefir (or buttermilk), oil and vanilla extract. Add both sugars and whisk until combined. Pour the wet ingredients into the dry ingredients and mix gently with a whisk or spatula just until combined. Do not overmix. Fold in the blueberries.
Line a standard muffin tin with paper cases. Divide the batter between the cases, filling them almost to the top.
Bake at 170°C for about 25 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and transfer the muffins to a wire rack to cool.
Enjoy!
Recipe source: The Australian Women’s Weekly: Everyday Cakes & Cookies.
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