Breakfast Blueberry Muffins

Name: Breakfast Blueberry Muffins
Total time: 1500 s
Yield: 12-18 muffins depending on case size
Cuisine: British
Ingredients: 400 g self-raising flour; 200 g sugar; 125 ml vegetable oil; 250 ml milk; 2 eggs; 1 tsp vanilla extract; 1 small punnet of fresh blueberries (or equivalent frozen); 2 tbsp porridge oats

Susanne Wakefield @cookingandeating_

Ashford, England, United Kingdom

An everyday bake that’s a regular feature in our house. These can be made with fresh or frozen blueberries. With the small sprinkling of oats on top, I think it makes them perfectly acceptable for breakfast.

Susanne Wakefield @cookingandeating_

Ashford, England, United Kingdom

Saved

Ingredients

20-25 mins

12-18 muffins depending on case size

400 gself-raising flour
200 gsugar
125 mlvegetable oil
250 mlmilk
2eggs
1 tspvanilla extract
1small punnet of fresh blueberries (or equivalent frozen)
2 tbspporridge oats

Saved

Steps

20-25 mins

1

Weigh out the flour and sugar into a large mixing bowl.
2

Separately, measure the wet ingredients into a large measuring jug.
3

Whisk the two eggs into the jug of wet ingredients.
4

Pour the mixture of oil, milk, vanilla extract and eggs into the flour and sugar.
5

Mix everything together and carefully fold in the blueberries so as not to squash them.
6

Divide the mixture between your muffin cases in a muffin tin and sprinkle a pinch of the oats on top of each one.
7

Bake for about 25 mins at around 180c