Pyrex National Baking Week

Homemade Family Time
16th - 22nd
October 2017

Blueberry Breakfast Muffins

Cooking time: 
15-30 minutes
makes 12 muffins
Preparation time: 
10-15 minutes
  • 280g White Self-Raising Flour 
  • 90g Wholemeal Flour
  • 30g Billington’s Golden Caster Sugar
  • 350ml Just Milk, skimmed
  • 50g Stork tub
  • 2 eggs, large
  • 150g blueberries
  • ½ tsp baking powder

Scales, Oven thermometer, Pyrex 12 hole muffin pan, large mixing bowl, wooden spoon, jug.

  • Oven Temp: 160c (fan)/180c/Gas Mark 4.
  • Lightly grease the recesses of a Pyrex 12 hole muffin pan.
  • Place the flours, caster sugar and baking powder in a large bowl and stir to combine.
  • Whisk together the milk, Stork and eggs and add to the flour and sugar mixture.
  • Stir to a smooth batter using a wooden spoon.
  • Stir through the fresh blueberries.
  • Divide the mixture between the recesses of the muffin pan.
  • Bake in the oven for 25 minutes.
  • Once baked transfer to a wire rack to cool completely.
  • Serve.