Ingredients: -
1 ½ cups (195 grams) all-purpose flour,
3/4 cup (150 grams) granulated sugar, plus 1 tablespoon for muffin tops,
1/4 tsp sea salt,
2 tsp baking powder,
1/3 cup (80 ml) oil; canola, vegetable and grape seed are great,
1 large egg,
1/3 to 1/2 cup (80 ml – 120 ml) milk; dairy and non-dairy both work,
1 ½ teaspoons vanilla extract,
1 cup of fresh or frozen blueberries -
METHOD: -
Heat oven to 180°C Fanbake. For big-topped muffins, line 8 standard-size muffin cups with paper liners. For standard-size muffins line 10 muffin cups.
Make Batter: -
Whisk the flour, sugar, baking powder, and salt in a large bowl.
Add oil to a measuring jug that holds at least 1 cup. Add the egg then fill the jug to the 1-cup line with milk (1/3 to 1/2 cup milk). Add vanilla and whisk to combine.
Add milk mixture to the bowl with dry ingredients then use a fork to combine. Do not over mix. (The muffin batter will be quite thick). Fold in the blueberries.
Bake Muffins: -
Divide the batter between muffin cups. (If making big-topped muffins, the batter will come to the tops of the paper liners). Sprinkle a little sugar on top of each muffin.
Bake muffins 15 to 20 minutes or until tops are no longer wet and a toothpick inserted into the middle of a muffin comes out with crumbs, not wet batter. Transfer to a cooling rack.
To store, place them in a plastic bag, seal, and store at room temperature for 2 to 3 days. To freeze, wrap them tightly in aluminum foil or place them in freezer bags. Freeze for up to 3 months.