Fluffy, tender homemade muffins bursting with blueberries. Good for breakfast, an afternoon break or packing to go.
Ingredients
Instructions
- 1
Preheat the oven to 190 °C and line 10 cups of a muffin tin with paper liners.
- 2
In a large bowl, mix the flour, baking powder, salt and sugar. Take out 1 tablespoon of the mixture and toss the blueberries in it.
- 3
In a separate bowl, whisk the eggs, sunflower oil and milk.
- 4
Pour the wet mixture into the dry ingredients and stir briefly with a spatula until no flour shows; the batter should stay a little lumpy.
- 5
Gently fold in the floured blueberries and divide the batter among the liners, filling them to the top.
- 6
Bake at 190 °C for 22-25 minutes until risen, golden and a skewer comes out clean. Rest in the tin for 5 minutes, then cool on a rack.
Nutrition
Per serving
| Calories | 312 kcal |
|---|---|
| Protein | 5 g |
| Carbs | 44 g |
| Fat | 13 g |
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