Easy Blueberry Muffins
These easy Blueberry Muffins (cheats style) are super light and fluffy yet still have that crunchy golden hat every good muffin needs as it’s truly the best part.
I promised the kids I would bake muffins today, but upon pre-heating the oven I realised I didn’t have any plain flour. Insert a major face palm as I love baking and normally always have an abundance.
Tonight I decided to experiment and it paid off bigtime, these muffins are truly divine! I was toying with the idea of making them with self-raising flour, however feared they would be too dense. So low and behold the cheat of using a 75c packet mix from Coles came into play. I always keep a few of these in the pantry for last minute take a plate or school events, and tonight I’m fist pumping this decision.
Ingredients – (Makes 12)
75c Coles Butter cake packet mix
3/4 cup of full cream milk
3 tablespoons of melted butter
3 tablespoons of vegetable oil
1/2 cup of self raising flour
1 cup of frozen blueberries.
*Optional – Sugar to sprinkle on top
Pre-heat oven to 170c fan forced.
Melt the butter in the microwave and set aside.
To a large bowl add the packet mix, flour, eggs, milk vegetable oil and butter and gently mix through with a wooden spoon until combined.
Carefully fold through the blueberries ensuring not to overmix as your batter will turn entirely purple.
Add cupcake cases to a cupcake tray and give a small spray of non stick cooking oil to the base. This isn’t entirely necessary however I find muffins don’t stick to the casing by doing this.
Evenly distribute the muffin mix between the 12 cases and sprinkle the top of each with a little white sugar. I do this because yum, but skip this step if you prefer.
Bake for 20-25 minutes or until golden on top and a skewer inserted into the muffin comes out clean.
Enjoy hot and fresh from the oven, or when cool, individually wrap and freeze for school lunches or alternatively freeze in a single layer in a container with a sheet of baking paper between each.