Blueberry Muffins

Ingredients

• 375g self-raising flour
• 1 tsp baking powder
• 220g caster sugar
• 125mL vegetable oil
• 1 egg
• 125mL milk (see note for DF)
• 1 tsp vanilla extract
• 300g frozen blueberries
  
  

Methods

1. Preheat oven to 180°C. Grease a 12 hole muffin tray.
2. Place flour, baking powder and sugar in a bowl and whisk to combine.
3. Place oil, egg, milk and vanilla in another bowl and whisk to combine.
   
   NOTE: Use non-dairy milk to make this recipe dairy free.
4. Combine wet and dry mixtures, gently folding until only just combined. Don’t worry if there are a few lumps!
5. Add blueberries gently (saving a few for the top of the muffins).
6. Spoon batter into muffin tin and top each muffin with a blueberry or two. Bake for 20 minutes or until puffed and golden. Enjoy!

Recipe adapted from Taylor & Holmes. Only use the recipe for the meal type specified (i.e. lunch or dinner) to ensure you stay within your daily nutrient requirements. Please note these recipes are for educational purposes only. Always follow the advice of your healthcare professional.