Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 6
Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.
Dry
Wet
Fruit
Equipment
Two bowls; whisk; muffin tin; cases; oven; skewer; rack.
Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.
Steps
Prepare · About 5 min
- Heat oven to 190°C / 375°F. Line a twelve-hole muffin tin. Whisk 250 g plain flour, 120 g caster sugar, 2 tsp baking powder, ¼ tsp salt in a bowl.
Combine · About 5 min
- Whisk 2 eggs, 180 ml milk, 80 ml neutral oil, 1 tsp vanilla extract separately. Fold into the dry mixture, then fold in 180 g blueberries.
Check: Batter can be lumpy; do not eat raw batter.
Portion · About 5 min
- Divide batter among twelve cases, filling each about three-quarters full.
Bake · About 22 min
- Bake for 18–22 minutes. Cool in tin for 5 minutes, then transfer to a rack.
Check: A skewer through the crumb comes out clean, apart from blueberry juice.
Tips
- Avoid beating after combining wet and dry mixtures.
- Use similar-sized portions for even baking.
Substitutions
- Use frozen blueberries without thawing.
- Use unsweetened oat milk instead of dairy milk.
Storage
- Cool completely before covering. Keep plain baked goods airtight for up to two days; refrigerate if adding perishable fillings.
- Warm bread or scones briefly in a moderate oven. Cookies and muffins can be served at room temperature. Freeze cooled portions for up to two months.
Make ahead
- Measure dry ingredients the evening before.
- Bake on the serving day; do not store mixed batter overnight.
FAQ
Why are muffins tough?
The batter may have been overmixed.
Can I use raspberries?
Yes. Fold them gently because they break easily.
How many does it make?
The base draft makes twelve muffins, or two muffins per serving.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
