Total Time
30mins
Prep 5 mins
Cook 25 mins

These are best straight out of the oven while still warm and can keep for up to a day in a air tight container. you can make choc-honeycomb muffins with this recipe by replacing the berries, see note

Ingredients Nutrition

Directions

  1. move shelf to middle of oven and turn oven on to 200 degrees C.
  2. lightly grease a 6 hole texas muffin pan.
  3. put flour and sugar in a strainer and use a wooden spoon to sift them through.
  4. break egg into small bowl and beat with a fork until one colour.
  5. add the beaten egg, blueberries, milk and oil to the flour mixture - then stir until just mixed together - DONT OVERMIX.
  6. spoon evenly into muffin pan and bake for 25 minutes or until when pressed in the centre they spring back.
  7. carefully turn them out onto a wire rack to cool - just before you serve sprinkle with icing sugar.
  8. NOTE: for choc-honeycomb muffins - add 1/2 cup white chocolate bits and 100g chopped chocolate coated honeycomb in stead of the bluberries.

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