One benefit of a long wet summer is that our local farm has blueberries dripping with abundance. So for the past few weeks I have been baking and jam making. Having tried out several muffin recipes, this one is definitely the best one. Packed with fruit but still light and fluffy, they are best eaten whilst still slightly warm. Which isn’t hard as once their rich baking smell permeates the kitchen the hoards start gathering.
200g plain flour
125g castor sugar
150ml groundnut or sunflower oil
2tsp baking powder
Pre heat the oven to 180c or 175c for fan ovens.
Place muffin cases in the muffin tin. Sift flour and baking powder into the sugar and make a well in the centre.
Whisk eggs, milk and oil together in another bowl and pour into dry ingredients. lightly beat and fold in the blueberries. Place in the muffin cases and bake for 20 minutes till golden brown.
This will make 12 large or 15 regular size muffins.