I’m a huge fan of Donna Hay’s style and have found myself enamored with her Fast, Fresh, Simple TV show on the Lifestyle channel. The concept of the show speaks to the lazy sloth in me that wants to take the quickest shortcuts to the yummiest food.
So when I saw her dead-easy muffin recipe, using a good, simple muffin base, she had my heart and I knew I had to file this one away for later.
Muffins are so simple and yet for so long, I hadn’t found The Perfect recipe. These muffins are light and not to sickly sweet…and the best part of all is the crackly sugar granules on top! Oh and I suppose blueberries are pretty good too…antioxidants and all that.
The combinations for this basic mix are endless. Today it was blueberries, tomorrow it could be anything.
This recipe serves 12
- 2½ cups (375g) self-raising (self-rising) flour, sifted
- 1 teaspoon baking powder
- 1 cup (220g) caster (superfine) sugar
- ½ cup (125ml) vegetable oil
- 1 egg
- ½ cup (125ml) milk
- 1 teaspoon vanilla extract
- 300g fresh or frozen blueberries
- granulated sugar, for sprinkling
- Preheat oven to 180°C (350°F). Place the flour, baking powder and sugar in a bowl. Place the oil, egg, milk and vanilla in a separate bowl and whisk to combine.
- Pour the liquid ingredients into the dry ingredients and mix until just combined. Add the blueberries and mix to combine.
- Spoon mixture into a 12-hole ½-cup capacity (125ml) muffin tin lined with paper patty cases.
- Sprinkle the tops with sugar and bake for 30–35 minutes or until cooked when tested with a skewer. Remove from tin and cool on a wire rack.