Blueberry Muffins

Soft & spongy muffins having a refreshing fruity flavour.

Time: 30 minutes


Serves: Makes 10 muffins

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  1. 1 cup self-raising flour
  2. 1/2 cup blueberries
  3. 3/4 cup sugar
  4. 1/4 teaspoon baking soda
  5. 3/4 teaspoon baking powder
  6. 1 egg, whisked
  7. 1/3 cup oil
  8. 1/2 cup milk
  9. 1 teaspoon vanilla essence


  1. Preheat oven to 180°C (160°C for fan ovens). Line muffin tins with muffin/cupcake liners.
  2. Add the blueberries to a grinder and grind into a paste without adding any water. Keep it aside.
  3. Combine self raising flour, sugar, baking soda and baking powder in a large bowl. Mix well and keep aside.
  4. In separate bowl, combine the whisked egg, milk, blueberry paste, oil and vanilla essence.
  5. Combine the egg-blueberry mixture with the dry ingredients and mix until just combined. Do not over mix.
  6. Spoon the cake mixture into the muffin liners until each case is half filled. Bake for 15-20 minutes or until a toothpick inserted comes out clean without any batter on it.
  7. Let the muffins cool completely. Store them in a muffin box or any large air-tight container. These muffins are very soft so do not pack them tighly in a box.


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