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Homemade American Blueberry Muffins

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This video shows you how to make muffins at home using fresh or frozen blueberries  in easy step by step instructions. No need to defrost frozen blueberries first. Make them to celebrate Blueberry Muffin Day on 11th July .... or at any other time. Great served warm or cold for breakfast, brunch, lunch or teatime. See below for full written recipe.




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American Blueberry Muffins    Veg  CD  CBF  40mins

Makes 6 large or 12 small Muffins     Cold Vegetarian Fruit  Nuts  Cakes

150ml/5fl.oz. milk
2 tbsp Vegetable Oil
2 Eggs
225g/8oz Self Raising Flour
150g/+5oz Sugar (plus extra for sprinkling on top)
A pinch of Salt
100g/4oz Fresh or Frozen Blueberries (no need to defrost)


1. Preheat the oven to 200C, 400F Gas Mark 6 and lightly grease a 6 or 12 hole muffin tin.

2. Place the milk, oil and egg in a small mixing bowl and whisk to thorough blend. Set aside.

3.  Place the flour, sugar, salt and fresh or frozen blueberries in a large mixing bowl and stir to combine well.

4. Make a well in the centre of the flour mixture then pour in the egg mixture and stir until just moistened. Do not over mix.

5. Divide the mixture between the greased muffin cups sprinkle with extra sugar and bake for 20 - 25 minutes, or until a wooden pick inserted in centre comes out clean. Remove muffins from tin and cool on a wire rack. Serve warm or cold. Best eaten within 24 hours of making.



Overseas Visitors:        If you're more used to measuring ingredients by the cup, we have the most comprehensive weight to cups conversion table on the net - both solid ingredients and liquids - so now you can easily convert our recipes to suit your preference. Click here to go to the chart. 

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