Makes 12
As their name suggests, these muffins are super easy and of course, super yum! You can whip them up in a matter of minutes and the ingredients list is full of pantry staples so you’re almost guaranteed to have everything to hand.
They’re so easy in fact, that I was able to bake a batch right in the middle of my cancer treatment. I was in a bit of a baking frenzy before I had my radioactive iodine treatment because I knew once I was radioactive, my baking days would be temporarily on hold. In the days pre and post surgery I was on a baking binge, I couldn’t stop and I wouldn’t stop, but no one in the vicinity was complaining! I actually took a batch of these in my hospital bag when I went in for surgery, not for me, but for the nurses because everyone knows long shifts pass more quickly with cake!
So much has happened since then, there’s a lot less cancer in me, a lot more muffins on the blog and this recipe has had a makeover with some long overdue photos and a Thermomix conversion. However you take your muffin, in your lunch box, a tea time treat or breakfast on the go, one thing is for sure, you’re going to be a-loving these muffins.
Ingredients
½ cup (125 ml) vegetable oil
1 egg
150ml milk
1 teaspoon vanilla extract
2 ½ cups (375g) self-raising flour
1 teaspoon baking powder
3/4 cup (170g) caster sugar
200g fresh or frozen blueberries
Raw sugar, for sprinkling
How to – Traditional
- Preheat oven to 180C/160C fan-forced. Line a 12 hole muffin tray with paper cases.
- Place flour, baking powder and sugar in a bowl.
- Place the oil, egg, milk and vanilla in a separate bowl and whisk to combine.
- Pour the liquid ingredients into the dry ingredients and mix until just combined. Remember a lumpy mixture makes the best muffins.
- Add the blueberries and gently mix to combine.
- Spoon or pour the mixture into the prepared muffin cases. I like to use an ice cream scoop. Sprinkle the tops with raw sugar.
- Bake for 20-25 minutes or until cooked when tested with a skewer.
- Remove from tin and cool on a wire rack.
How to – Thermomix
- Preheat oven to 180C/160C fan-forced. Line a 12 hole muffin tray with paper cases.
- Place the oil, egg, milk and vanilla in TM bowl and mix for 10 seconds on speed 3.
- Add the flour, sugar and baking powder and mix for 5 seconds on speed 4 until just combined. Remember a lumpy mixture makes the best muffins.
- Add the blueberries and mix on reverse speed 3 for 5-10 seconds.
- Spoon or pour the mixture into the prepared muffin cases. I like to use an ice cream scoop. Sprinkle the tops with raw sugar.
- Bake for 20-25 minutes or until cooked when tested with a skewer.
- Remove from tin and cool on a wire rack.
