Blueberry Muffins [161] – Donna Hay

Posted on by buttercreem

Blueberry Muffins

  • Servings: 12
  • Difficulty: easy
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Donna Hay's Too Easy Blueberry Muffins


Adapted from Donna Hay’s TV series Fast, Fresh and Simple “Too Easy Blueberry Muffins”

Looking at the number of muffins recipe in this blog, I’m sure you know how much I love baking muffins. They are easy to prepare and you can take them with you in a lunch box, as a mid-afternoon snack or even have them for breakfast. I like Donna Hay’s no fuss recipes too and so was surprised that I’ve not seen this episode before.

Recipe Review: As the name suggest, this muffin is really super easy to make. Other than blueberries, most of the ingredients are basic staple in the pantry. Instead of following the recipe which uses separate mixing bowl for dry and wet ingredients, I followed the show and made them in one big mixing bowl. All done in below 10 minutes. Really Fast, Fresh and Simple! Delicious too!

Ingredients

  • 2 ½ cups self-raising flour
  • 1 cup caster sugar
  • 1 tsp baking powder
  • ½ cup vegetable oil
  • ½ cup milk
  • 1 egg
  • 1 tsp vanilla extract
  • 300 g fresh/frozen blueberries
  • Granulated sugar or raw sugar (sprinkle)

Directions

  1. Preheat the oven to 160°C (Fan-forced oven). Line muffin cups with paper liners. Set aside.
  2. In large mixing bowl, whisk together the flour, castor sugar and baking powder.
  3. Place the oil, milk, egg and vanilla extract in a separate bowl, whisk to combine.
  4. Pour the wet ingredients into the flour mixture, mix until just combined. Do not overmix otherwise you will get rubbery texture. Fold in the blueberries.
  5. Spoon the batter into the lined muffin cups. Sprinkle with raw sugar (I omitted that). Bake for 25 minutes or until a toothpick inserted into the center of a muffin comes out clean. Transfer them onto a wire rack to cool completely.

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