Last weekend I finally had a spare moment to myself, and decided to sit down to relax with a nice cuppa tea.
These days I’m a bit of a coffee fiend, but there are certain times when I find nothing surpasses a good cup of tea. I don’t know what it is about tea, but whether you’re having a good day or one of those days you think you just shouldn’t have got out of bed, a good cup of tea has an incredible knack of making everything infinitely better. As simple as that.
But today’s post isn’t about tea, it’s about muffins…
So cup in hand, I turned on the television to find an episode of Donna Hay’s series Fast, Fresh and Simple was screening. She was making a batch of her Too Easy Blueberry Muffins, which not only looked mouth-wateringly delicious but, like all her recipes, looked so incredibly simple.
So delicious and simple in fact, that I had to try making a batch myself. Which is exactly what I did.
If you haven’t picked up already, I’m a big fan of Donna Hay. My cookbook collection includes several of her books. Her recipes are incredibly simple to follow and invariably produce delicious results.
I love flicking through her books which are a work of art, not only in relation to the recipes they contain within their covers but also the gorgeous photography and styling that accompany each recipe.
And what about the muffins? You’ll be pleased to hear that they were exactly as promised… too easy! If you have all the ingredients out before you start, the preparation time for these muffins is little more than the time it takes for them to bake. Washing up is a breeze. And best of all, the recipe produces a lovely light muffin.
- 2 ½ cups self raising flour
- 1 cup caster sugar
- 1 tsp baking powder
- ½ cup vegetable oil
- ½ cup milk
- 1 egg
- 1tsp vanilla extract
- 300g frozen blueberries
- Granulated sugar or raw sugar, for garnish
- Preheat oven to 180°C and line a 12 hole deep muffin tray with paper cases.
- Combine the flour, sugar and baking powder in a large mixing bowl.
- Make a well in the middle and add the oil, milk, egg and vanilla extract.
- With a large spoon or spatula, break the egg yolk then fold the ingredients together until just combined.
- Add the frozen blueberries to the mixture and fold through.
- Spoon the mixture evenly between the cases, filling each to the top.
- Sprinkle a little sugar on top of each then place the tray in the oven and bake for 30-35 minutes or until the tops of the muffins turn golden.