Blueberry Muffins

Blueberry Muffins

Blueberry Muffins


Makes 12
Cooking time: 20-25 minutes


Ingredients:

250ml milk
50ml vegetable oil
½ tsp vanilla extract
1 large egg, lightly beaten
75g caster sugar
250g plain flour
3 tsp baking powder
½ tsp salt
200g blueberries

Streusel topping:
25g plain flour
2 tbsp Demerara sugar
15g cold butter

you will also need a 12 hole muffin tin lined with 12 muffin cases


Method:

Pre-heat the oven to 200ºC/fan 180ºC fan oven/gas 6.

First of all, you need to prepare the streusel topping by rubbing together the flour, Demerara and butter until you have a crumble consistency.

To make the muffins mix together the wet ingredients (milk, oil, vanilla extract and beaten egg).

Add the sugar, flour, baking powder and salt. Mix briefly, just enough to moisten the flour, giving you a lumpy batter. Keeping it slightly lumpy will ensure lighter muffins once cooked. Fold in the blueberries and then divide the mixture between the 12 muffin cases.

Scatter the streusel mixture over the top of each muffin and then place in the oven to cook for 20-25 minutes until they are golden. Once cooked, cool slightly before leaving to cool further on a wire rack.

Recipe provided by Jo Pratt and Leisure

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