blueberry muffins

There is something very addictive about the smell of muffins being baked in the oven. You are very tempted to boil a kettle of water immediately and prepare your mug of coffee or tea in anticipation of biting into a warm muffin.

To bake blueberry muffins, you can either use frozen blueberries or fresh blueberries. If you use frozen blueberries, remember to thaw them first and add them only when they have reached room temperature.

The recipe in this post yields about 12 medium-sized muffins.

INGREDIENTS

1 1/2 cups plain flour
2 tsp baking powder
1/2 tsp salt
1/4 tsp ground cinnamon
3/4 cup castor sugar
1/3 cup olive oil
1 egg
1/3 cup milk
1 cup blueberries
chopped almonds

METHOD

1. Preheat the oven to 200 degrees celsius.

2. Line the muffin pans with muffin cups.

3. Sift the plain flour, baking powder, salt and ground cinnamon in a large bowl.

4. Add the sugar, olive oil, egg and milk into the flour mixture and stir well. The mixture will be lumpy.

5. Add the blueberries and mix well.

6. Fill the muffin cups with the batter till about 2/3 full. Sprinkle with the chopped almonds.

7. Bake for 20 minutes or until a skewer inserted in the muffin comes out clean.

8. Let the muffins cool thoroughly before storing them in an air-tight container.

TIP

If you use canned blueberries instead of fresh or frozen blueberries, drain off the liquid before you add the blueberries to the batter.