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
- Pre-heat oven to 200 º C and line 24 min muffin cups with paper liners.
- Combine the flour, sugar, baking powder and the salt in a large bowl with a whisk.
- Add the oil to a measuring jug that holds at least 1 cup. Add the egg, milk and vanilla extract and whisk until combined.
- 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.
- Add blueberries and use a spatula or spoon to gently fold the blueberries into the muffin batter.
- 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.
- Transfer the muffins to a cooling rack and cool completely.
- 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.