Blueberry Muffins

My 1st post of the new year . . . but I baked these back in 2011! I was being a fairy (fashion college project) for a day so had to thank the wonderful people who allowed that dream to come true and what better way to say thanks than some freshly baked blueberry muffins mmmmmm….

If you want to see that shoot and maybe “like” the page, below is where you need to click

These muffins would be great if baked for some of the hungry Irish students who are sitting exams now or will be soon at the very least, for breakfast or even an in-between exam snack. Also suitable for Weekend brunch or small peoples lunchboxs. The addition of chocolate chips makes these extra special and super tasty.

Makes a dozen or so

375g Self Raising Flour

Pinch of salt

165g Soft brown sugar

125ml Veggie Oil (or other flavourless favourite)

2 eggs

250ml butter milk (or milk or 100ml butter milk and 150ml milk)

handful of fresh blueberries

handful chocolate chips (optional but recommended if you are a chocoholic like me)

1. Preheat your oven to 210C and take two muffin trays, place your muffin cases in tin.

2. Mix the dry ingredients together, that’s the sugar and flour and salt, then make a well/crater in the middle of this.

3. mix the oil, milk and eggs together in a separate bowl or jug. Pour this into your dry mix and gradually stir it all in, but not too much as you want a lumpy batter.














4. Add berries and/or chocolate chips and mix a little more. Spoon into cases till they are 3/4 full and bake for 20min.















Take them out and share them around. Best eaten on the day but pop them back in the oven for 5min and they are grand the next day, but seriously after that nope.


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