Name: Mini Blue Berry Muffins recipe by Sharon Kundu at BetterButter
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 10
Ingredients: 200gms all purpose flour (sieved); 150gms sugar + sugar for sprinkling (about 1 tbsp); 1/2 tsp Salt; 2 tsp baking powder; 1 egg; 80 ml sunflower or canola oil (can be replaced with melted butter); 110 ml milk; 1 1/2 tsp vanilla essence; 200 gms blueberries (fresh work best, but frozen are fine too)

ABOUT Mini Blue Berry Muffins RECIPE

This is a really quick and easy recipe that can be made from start to finish in under 40 minutes... with only 10 minute of actual work involved. The recipe is very versatile as you can include additions of choice. The recipe yields 20 Mini Muffins or 10 Regular Muffins. I like to use blueberries as these are a rich source of Anti-oxidants, Vitamin K & Vitamin C and also Fiber and Manganese.

Ingredients Serving: 10

200gms all purpose flour (sieved)
150gms sugar + sugar for sprinkling (about 1 tbsp)
1/2 tsp Salt
2 tsp baking powder
1 egg
80 ml sunflower or canola oil (can be replaced with melted butter)
110 ml milk
1 1/2 tsp vanilla essence
200 gms blueberries (fresh work best, but frozen are fine too)

Instructions

Preheat oven to 200 degree centigrade.
Line a baking tray with 20 mini muffin cases.
In a large bowl sift together flour salt and baking powder, add sugar and mix.
In another bowl whisk together all the wet ingredients (milk, egg, oil, vanilla essence).
Add the wet mix into the bowl of dry mix, and gently fold till almost mixed.
Add in the blueberries and fold again.
Take care not to over-mix the batter.
The batter will have a very thick dropping consistency.
Divide the batter into the 20 mini muffin cups, taking care to fill the muffin cups to 3/4th full. This will give a nice top to the muffins
Sprinkle some sugar on each of the muffins.
Bake at 200 degree centigrade for 12-15 minutes, or till the tops are nicely golden.
Remove to a wire rack to cool.

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