Blueberry Muffins

Blueberry Muffins

0

by: This Little Piggy Loves Food






My one year old Olympia tried a blueberry muffin the other day and she absolutely loved it so I decided I should bake some. I haven't made any since I was about 15 and so searched online for an quick and easy recipe. I feel I am cooking all the time at the moment. I like to cook in batches and then freeze it for Olympia but she seems to get through it all so quickly....a little piglet like her mummy!!




ingredients

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serves: 10

pinch A of salt

2 tsp baking powder

1 large egg

1 1/2 tsp vanilla extract

Nutrition Facts
Blueberry Muffins

Servings Per Recipe: 10

Amount per Serving

Calories: 10

  • Total Fat: 0.5 g
  •     Saturated Fat: 0.2 g
  •     Trans Fat: 0 g
  • Cholesterol: 18.6 mg
  • Sodium: 8.1 mg
  • Total Carbs: 0.6 g
  •     Dietary Fiber: 0 g
  •     Sugars: 0.1 g
  • Protein: 0.6 g
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preparation

Blueberry Muffins 1.   Preheat the oven to 200 C.

2.  Line a muffin tray with 10 muffin / cupcake paper cups. Fill the remaining two cup holes with a couple of tablespoons of water to help the muffins bake evenly.

3.  Whisk the flour, sugar, baking powder and salt in a large bowl. I just used a handheld whisk.

4.  Pour the oil into a measuring jug, crack in the egg and then add enough milk to reach the 240ml line. I added about 120ml. Next pour in the vanilla extract and whisk to combine.

5.  Add the milk mixture to the bowl with the dry ingredients and use a fork to combine. Do not over mix - you want the batter to be quite thick and "scoopable". If the batter is too dry, add a little bit of milk whereas if it is too runny, add a little flour. I had absolutely no idea whether my batter was the correct consistency, but I just went for it. Finally fold in the blueberries.

6.  Spoon the batter into the muffin cups and bake for 15-20 minutes. I did 20 minutes. To check if the muffins are cooked, the tops need to dry, not wet and if you insert a toothpick, it comes out with crumbs not wet batter. Mine didn't come out with crumbs but it wasn't wet either so I took that as a sign they were cooked.

7.  Transfer to a cooling rack and then tuck in.

8.  I gave one of these to my baby Olympia to do the taste test....and I am proud to say they passed with flying colours. She devoured it in a matter of minutes. I loved how many blueberries were in each muffin (so they are not too naughty). They will only last a few days at room temperature before going stale but they can be frozen. A great snack for the baby (and me)!!

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