These muffins and light and fluffy with a delicate flavour. As blueberries do not have a strong flavour, vanilla essence is added. They are best eaten on the day they are made or the next.
Ingredients (Makes 12)
Place Muffin Cases into a muffin tin and set oven to 190 deg C, 375 deg F or Gas Mark 5
175g (6oz) caster sugar
285g (10oz) self raising flour (sifted)
100g Fresh Blueberries (chopped)
150ml (1/4 pint) milk
8 Tablespoons sunflower oil
1 tsp Vanilla Extract
Mix sugar and flour into a bowl.
Beat eggs and vanilla extract into the milk and oil. Quickly stir into dry ingredients and add blueberries (over-mixing will make the muffins tough). Divide the mixture between muffin cases and bake for 20-25 minutes, until the muffins have risen and are firm to the touch.
Remove from the oven and leave for 5 minutes before transfering them to a wire rack. Serve warm or cold.
These muffins can be frozen. After defrosting warm through in a hot oven for a few minutes.