Classic Blueberry Muffins

  • 10 Mar - 16 Mar, 2018
  • Mag The Weekly
  • Cookery


· 300g self-raising flour, sieved

· 1tsp baking powder, sieved

· 1tsp bicarbonate of soda, sieved

· 175g sugar

· 100ml rapeseed oil

· 2 eggs

· 100ml soya milk

· 2 apples, peeled and grated

· 250g fresh or frozen blueberries


Preheat the oven to 200°C. Mix together flour, baking powder, bicarbonate of soda and sugar. Beat in oil, eggs and soya milk, then stir in grated apple and a third of the blueberries. Spoon the mixture evenly between 10 paper muffin cases then top each one with remaining blueberries, pushing them slightly into the mixture. Bake in the oven for about 25-30 minutes until risen and golden.