Here it is:
10 oz (280g) self raising flour
1 teaspoon (5ml) baking powder
1/4 teaspoon (1.2ml) salt
4 - 5 oz (110 - 140g) fine white granulated sugar
8 fl oz (240 ml) milk
3 fl oz (90 ml) vegetable or sunflower oil
5 oz (140g) blueberries
Prepare muffin tins, preheat oven to 385 - 400 degrees F, Gas Mark 5-6 or 190 - 200 degrees C.
Grab two bowls, into one place the flour, salt and baking powder. Into the other add the sugar, milk, oil and egg and mix.
Add the ingredients of the wet bowl to the dry bowl and thoroughly, but gently, combine the two. It may be a little lumpy, that's fine, don't worry. At the last minute add the blueberries and gently stir through.
Scoop the mixture gently into muffin cases in your muffin tray. Try and make sure you get an even distribution of fruit. Roughly 3/4 fill each case, big muffins are good!
Place in the oven for 20 - 25 minutes, remove when golden brown and springy.
According to my calculations, they work out at 119 calories per muffin (if you make 14). I used 5 ozs of sugar and whole milk (because that's what we had the most of) but if you're dieting I reckon you could lose some extra calories by switching/reducing.
They come out beautifully soft, fluffy and, erm , muffiny. And they've got fruit in. Actual fruit.
Scoff wildly and be happy!
Happy Muffin Sunday!
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