Servings: Makes 12 muffins
Egg, milk and wheat (gluten) *
* Presence of allergens can vary by brand - always check product labels. If you serve food outside the home you must make allergen information available when asked.
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Blueberry Muffins are a tasty treat. These muffins are great served warm as a dessert with custard or reduced-fat crème fraîche. You can also adapt this recipe to make different sweet and savoury muffins, please see our suggestions on the back page.
150g blueberries
250g white self-raising flour
1 x 5ml spoon bicarbonate of soda
100g caster sugar
2 eggs
200ml semi-skimmed milk
85ml sunflower oil
1 x 5ml spoon vanilla extract
Weighing scales
Paper muffin cases x 12
12 hole muffin tin
Colander
Kitchen paper
Measuring spoons
Sieve
Large mixing bowl
Spatula
Table knife
Medium mixing bowl
Fork
Measuring jug
Tablespoon x 2
Oven gloves
Cooling rack
Please download the pdf for this recipe so that the pictures can be followed. The recipe can also be used alongside the main recipe for Blueberry Muffins.
