Easiest Ever Blueberry Muffins

I love blueberry muffins. When I worked in the Tourism and Hospitality Department at Waiariki Institute of Technology Phyl, Trish or Edith would often bake a batch of fresh blueberry muffins for morning tea – but I never got their recipe although I recall being told to use frozen blueberries so they dont ‘bleed’ into the mix.  I don’t think that this is their recipe either as this is based on a recipe that foodfairie had adapted  I have adapted it further to suit my ingredients on-hand and that is the beauty of this recipe.  And it is super easy – it reminds me of the Cockeyed Cake recipe I have used since I was a child.

  • 2 cups self raising flour
  • 2/3 cup caster sugar
  • 1 cup Blackcurrant and Apple juice
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup frozen blueberries
  1. Preheat oven to 190ºC
  2. In a bowl, mix together the dry ingredients and stir to combine and aerate.
  3. In a jug, mix all of the wet ingredients.
  4. Pour your wet ingredients into your dry and mix by hand.
  5. When the mix is just combined, but still lumpy, add in your blueberries, then continue to mix briefly.
  6. Fill your muffin liners about 3/4 full and bake in a preheated oven for 23-27 minutes.

Variations – Just change the juice and fruit

  • Chocolate chips and milk
  • Mango and Orange juice

If you dont have Self Raising flour use 2 Cups Plain flour, 2 Teaspoons Baking Powder, 1/2 teaspoon Baking soda and 1/2 teaspoon salt.

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