Blueberry Muffins
by:
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
Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!
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
preparation
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)!!
1
comments