This week, with Mothers Day nearly upon us, Roy wanted to make something which would be yummy for his Grandma to have as a breakfast in bed treat. His Grandma, I'm sure, will love this idea, but she has been trying to keep her meals healthy recently, and so I told Roy he needed something a little lighter than bacon and eggs or pancakes with syrup! I suggested making some muffins, because I remember having them often when I was a little girl, so Grandma must like them. He thought this was a great idea and, secretly so that it would be a surprise, we raided Grandma's recipe books. We found this recipe for blueberry muffins which was very easy, and decided to share it with you so you could also make a surprise breakfast in bed. So this week Roy Creates Mothers Day Breakfast - Blueberry Muffins.
You Will Need:
- 1/4 of a cup of oil. Use an oil without too much flavour, like canola oil. Do not use olive oil.
- 1/2 a teaspoon of vanilla essence
- 2 eggs
- 1 cup of milk
- 1/4 of a cup of brown sugar
- 2 and a 1/2 cups of self raising flour
- 1 teaspoon of baking powder
- 1 teaspoon of cinnamon
- 1 to 2 punnets of blueberries (Roy used 250 grams but 200 grams would be fine). Roy likes to keep a few punnets of blueberries in the freezer so we have nice, fresh blueberries even when they aren't in season. No need to defrost, just throw them in and they'll be fine.
Method:
- Preheat the oven to 200 degrees celcius and line 12 muffin trays with muffin cases (normal muffins, not Texas muffins). You might get more than 12 muffins, but 12 is a good place to start!
- Sift the flour, cinnamon and baking powder together into a large bowl.
- Add the sugar and mix the dry ingredients together
- In another bowl or a jug, lightly beat the eggs with a fork then add the oil, milk and vanilla. Mix them together.
- Add the blueberries to the dry ingredients and mix them gently. By coating them with flour it will help keep them throughout the mix instead of sinking to the bottom of the muffins.
- Add the milk, oil and egg mix and gently stir together. You only want to stir until everything is just combined. A tiny bit of flour which doesn't look mixed is ok - but don't overmix because overmixing makes muffins go rubbery and chewy. If you mix until everything is only just combined you will have light and fluffy muffins instead. The mixture will be quite moist - don't worry, that's how it's supposed to be.
- Divide the mix between the muffin tins. You want to fill them to about 2/3rds full - otherwise they might rise too much and go all over the oven. If you have more mix, you can just bake extra muffins! Make sure all the muffins have some blueberries.
- Put the muffins in the oven for 20-25 minutes, until they are lightly browned, bounce back when touched and a cake tester (skewer) inserted in the middle comes out clean.
- Let the muffins cool a little and then serve them warm.
- The muffins will be nice the next day warmed a little in the microwave (about 10 seconds), but they also freeze well for a quick, tasty breakfast.