This is one of the best blueberry muffins recipe I have found in a while. It is from Marian Keyes Saved by Cake Cookbook. In her book the recipe is called Sweet and Simple Strawberry Cupcakes but strawberries are not in season so I used frozen blueberries.
This is a wonderful light and fluffy blueberry muffins recipe that is milk free.
I only made 6 as I wanted them for a snack. They are quick and easy to make and not much washing up afterwards. It really is the perfect recipe.
Blueberry Muffin RecipeMakes 6
100g ms fresh or frozen blueberries (I used frozen)
50mls vegetable oil
45gms caster sugar
90gms plain flour
¼ teaspoon bicarbonate of soda
Preheat oven to 180 degrees and line a 6 hole cupcake tray with paper cases.
Mash the blueberries a little.
Beat the oil, sugar and eggs together until well combined.
Add the blueberries sift in the flour and bicarbonate of soda and fold through.
Pour the batter into the cases and bake for 20 minutes.
Cool on a wire rack.
You can sift a little caster sugar over the top or butter with milk free margarine and drizzle honey to taste.