Donna Hay’s Yummy Blueberry Muffin Recipe

I remember I wrote down this recipe when I was in Malaysia nearly 9 years ago but never made it there as fresh blueberries were expensive there. I saved this recipe and made this when I first arrived in the UK. This recipe is from Donna Hay an Australian food author. I used to watch her on the Lifestyle Food Network and she made this lovely muffin recipe from her Fast, Fresh & Simple Cookbook.

I love Muffins as they are more healthy and you have a variety of sweet and savoury options. I don’t mind having a muffin for breakfast but I would not have a cupcake for breakfast. The first time I ever tasted muffins was at Starbucks, their blueberry muffins was my favourite and I totally love the Kenny Rogers savoury cornmeal muffin when they were first introduced (seems like their recipe has changed over time). These are quick bread style muffins, which means you have to quickly bake them soon as the mixture is ready and try to not over mix it as well.

I make this recipe often during the Summer months for my kids .  You can use smaller muffin cases for church or school bake sale or larger ones if you want to indulge at home. I get my children to help me make these all the time as it is really tasty. Do make smaller sized ones for school/church bake sales. I have also frozen these muffins once they have cooled and later thawed and warmed them before serving and they taste as food as freshly made (do this if you live alone or want to bake in advance for a party).

This recipe makes roughly 15 pcs depending on your muffin casing size, I have used small cases.

Here’s a youtube video on how I made the Blueberry Muffin. Those little hands are my daughters, she loves to help me bake.

Feel free to Pin this image on your Pinterest Account so you can remember to try this recipe  

Hope you have enjoyed reading this recipe and if you do try this, please leave a comment on the blog, youtube channel or social media pages.   *This post contains Affiliate Links    

Donna Hay's Yummy Blueberry Muffin Recipe

yeahfoodie Affiliate Links I remember I wrote down this recipe when I was in Malaysia nearly 9 years ago but never made it there as fresh blueberries were expensive there. I… Dessert Donna Hay’s Yummy Blueberry Muffin Recipe Western Print This

Serves: 12 Prep Time: 15 mins Cooking Time: 20 mins 20 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 1/2 cups Self Raising Flour
• 1 tsp Baking Powder
• 1 cup Castor Sugar
• 1/2 cup Vegetable Oil
• 1 Egg
• 1/2 cup Milk
• 1 tsp Vanila
• 300g Fresh or Frozen Blueberries
• 1 pinch Salt
• 1 dash Dermerara sugar for Sprinkling

Instructions

1. Heat oven to 175

2. Add Flour, baking powder and sugar in bowl

3. Add oil, egg, milk, vanilla in another bowl and whisk together

4. Pour wet ingredient into dry ingredient and mix till just combined (Do not overmix)

5. Add fresh blueberries into the mix (I save a few to add on the top just befor it goes into the oven to be baked

6. Spoon into muffin tin and sprinkle sugar on top and bake for 30-35 min (depending on your muffin size. I baked mine for 20 minutes as they were smaller)

Notes

About Blueberries

Did you know that blueberries are considered a superfood and a very good antioxidant for your body? Blueberries are known to lower your risk of cancer and heart disease as they are high in potassium and vitamin C. Another good thing about then is that are also anti-inflammatory.

Optional - You can also use crumble topping instead of dermerara sugar especially if you are a huge muffin top fan and love the crispy top part of the muffin with your cuppa.