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Blueberry Muffins

Good things come in small packages — and that’s especially true for the blueberry. This little super-fruit packs a serious punch as an antioxidant powerhouse and a disease fighter, among its many other health benefits. Blueberries rank the highest of any fruit for antioxidants (those free-radical-fighting powerhouses), and one cup delivers 14% of the recommended daily dose of fiber and nearly a quarter of the recommended daily intake of vitamin C.  Blueberries are also low in kilojoules.

375 ml cake flour
180 ml white sugar
2.5 ml salt
5 ml baking powder
80 ml canola oil
1 large egg
80 ml reduced fat milk
2.5 ml vanilla extract
250 ml/170 g fresh blueberries

  1. Pre-heat oven to 200 º C and line 24 min muffin cups with paper liners.
  2. Combine the flour, sugar, baking powder and the salt in a large bowl with a whisk.
  3. Add the oil to a measuring jug that holds at least 1 cup. Add the egg, milk and vanilla extract and whisk until combined.
  4. Add the milk mixture to the bowl with dry ingredients and stir with a fork to combine. Add a little additional milk if the batter is too thick, but do not over-mix.
  5. Add blueberries and use a spatula or spoon to gently fold the blueberries into the muffin batter.
  6. Bake the muffins for about 15 minutes or until tops are no longer wet and a toothpick inserted into the middle of a muffin comes out with crumbs, not wet batter.
  7. Transfer the muffins to a cooling rack and cool completely.
  8. Transfer to a serving platter or an airtight container.

Notes and Tips

  • To store muffins: Place them in a plastic bag, seal, and store at room temperature for up to 2 to 3 days.
  • To freeze muffins, wrap them tightly in aluminum foil or place them in freezer bags, and freeze for up to 3 months.