Blueberry muffins

I love finding long lost items in the freezer.  Not that my freezer is big enough to harbour the frozen piece of steak from last year, an odd slice of quiche or a bag of unidentified things -- it is more so I hardly look into my freezer for anything.  And on the occasions that I did look, I've always been pleasantly surprised.  Like that time when I remembered there was a frozen filo (filled with lamb and sweet potato) that ended up being the perfect post work snack, a slice of banana bread to cure a sudden sugar craving and this time, frozen blueberries.

So what else to do with them ...?

Muffins of course!  The web is full of blueberry muffins recipe and I finally decided on a fuss-free, streusel topping free, spice free muffin.  I think that these taste better the next day, but is still very good warm and oozing with berry juices!  Just remember not to thaw the frozen berries, just chuck them straight in otherwise you'll end up with a purple tinge to your batter.

Blueberry muffins

Makes 10-12  




Ingredients

• 300g (2 cups) self-raising flour
• 3/4 cup packed brown sugar
• 300g (1 1/2 cups) frozen blueberries (or raspberries), do not thaw
  
• 250 ml milk 
• 1/4 cup vegetable oil
• 1 egg, lightly whisked

Method

1. Preheat oven to 190°C.  Line muffin pans with paper squares.  
2. Combine flour and sugar in a large bowl. Add blueberries (or other berries), and stir lightly to coat the berries.  In a separate bowl, whisk the milk, oil and egg together. 
3. Make a well in the centre of the flour mixture and add the wet ingredients.  Fold with a metal spoon until just combined (do not overmix).  Divide the mixture into pans and bake for 25 minutes or until done.  Allow to cool in the pan for 5 minutes and turn onto a wire rack. Serve warm or at room temperature.