Crusty Blueberry Muffins
Blueberry Muffins
Warm muffins bless the soul on a cold morning.
Never overstir and never overbake muffins, that’s the only secret, really. So this whole batch of 12 takes less than 20 minutes to bake, and the crusty top is really wonderful.
I take them out once they’re cooked to finish off the baking, and return them to the oven (that is switched off) to keep them warm for the whole morning. My kids love warm muffins, and 12 muffins normally finish by noon.
食谱
Crusty Blueberry Muffins
- 准备
- 0 分钟
- 烹饪
- 0 分钟
- 总计
- 0 分钟
- 份量
- 0
材料
Muffin
- 2 cupsself-raising flour
- 1 cupmilk
- 1egg, lightly beaten
- 80 mlvegetable oil
- 1/2 cupbrown sugar
- 1 teaspoonvanilla extract/pod
Filings
- 1 cupfresh blueberries or 150ml canned blueberries in syrup
做法
- 01Preheat oven at 200ºC.
- 02Prepare and line the muffin tin for 12 muffins.
- 03Mix the egg, vanilla essence and oil with a whisk until combined.
- 04Mix in the sugar and flour and stir with a wooden spoon with as few strokes as possible, just wetting the dry ingredients. Doesn't matter if it looks as though the mixture is not mixed well.
- 05Pour in the blueberries, and stir less than 5 times.
- 06Bake in the oven for 15-20 minutes.