If you’re running out of white flour but have plenty of wholemeal flour left, try this easy blueberry muffin recipe. Fast, easy and able to be frozen, we recommend you read the tips before you start this one as there are a couple of handy hints to get the most out of your muffins.
¾ cup milk
1/3 cup olive oil
1 x egg
1 teaspoon vanilla essence
½ cup brown sugar
¼ cup sugar
1.5 cups wholemeal flour
½ cup white flour
2.5 teaspoons baking powder
½ teaspoon salt
½ teaspoon cinnamon
¼ teaspoon nutmeg
1 cup frozen blueberries
Preheat oven to 200 degrees and put paper pattys in a standard 12 chambered muffin tray
Mix milk, olive oil, egg and vanilla essence until combined – we used a hand beater but a whisk would also work.
Add the white and brown sugar until combined.
From here use a large spoon or spatula
Add the wholemeal flour, white flour, baking powder, salt, cinnamon and nutmeg and mix until not quite combined
Add the blueberries and stir in until everything is combined.
Put the batter in to the paper pattys in the muffin tin – about ¾ full
Bake for 15 minutes – until a toothpick comes out clean
Leave to cool and enjoy with a cup of tea or coffee!
Often blueberries sink to the bottom of batter however if you dust with flour before mixing into the batter, they will ‘hold’ within the batter.
Be careful not to overmix the blueberries as they will begin to melt and spread their colour
These freeze beautifully and as they’re not too big, they defrost quickly. Take out at breakfast and they’re ready to eat by morning tea.
If you don’t have nutmeg, add a little more cinnamon depending on your taste
Fresh blueberries will work just as well
Make sure you add the same amount in to each patty case for even cooking times
Don’t have blueberries? Try replacing with chopped apple and some raisins.