Blueberry Muffins

I had quite a productive weekend, for once. Got lots of things done around the house and got to test out quite a few recipes I’ve been meaning to try for a long time. This recipe is adapted from Rachel Allen’s 30 Day Muffin mixture. The idea is to make a large batch of muffin mixture, which will keep for, you guessed it, 30 days. You can then take small portions of this mixture and make a variety of flavoured muffins, which you can bake freshly as you please. I went with the Blueberry Muffins on this occasion.


  • 3 eggs
  • 500 ml milk
  • 125 ml sunflower oil
  • 1 tsp vanilla extract
  • 125g dark brown sugar
  • 100g caster sugar
  • 500g plain flour
  • 160g wholemeal flour
  • 25g bran (I didn’t have any, so left this out)
  • ½ teaspoon salt
  • 2 rounded tsp bicarbonate of soda

Whisk the eggs, sugar, milk and vanilla.

Add the sunflower oil and stir well.  Sieve all of the dry ingredients into a bowl.  Tip in the wet ingredients and barely mix. This is your basic muffin mixture, which you can store in the fridge until required.

When you’re ready to bake, preheat the oven to 180C.  For the Blueberry Muffins, take about 400ml of the mixture and add 100g of fresh blueberrys. Stir well into the mixture, then fill the muffin cases until three quarters full.

Bake for 15-20 minutes, or until firm to the touch and golden. Leave the muffins to sit in the tin for a couple minutes, then transfer to a wire rack to cool. Voilla…. 🙂

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