Kidspot Kitchen

Kidspot Kitchen

Blueberry and orange muffins

Blueberry and orange muffins recipe

Preheat oven to 180 degrees C and place paper cases in muffin tray. Sift flour into large mixing bowl, add caster sugar. In a glass jug, measure

Serving Size:

12

Category:

Cakes & Baking, Cake stall, Easy recipes, Fruit, Lunchbox, Muffins

Ingredients:



Gluten-free (see note below)

2 cups self raising flour (or gluten-free flour)
1/2 cup almond meal
1/2 cup caster sugar
1/3 cup (80mL) oil
1 cup milk
2 eggs
Zest of one orange, finely chopped
1 cup blueberries

Method:

Preheat oven to 180 degrees C and place paper cases in muffin tray. Sift flour into large mixing bowl, add caster sugar. In a glass jug, measure out oil (to 1/3 cup), add milk (to 11/3 cup) and eggs, and whisk to combine.

Pour liquid into dry ingredients and mix until just combined. Stir in orange zest and blueberries. Spoon mixture into paper cases. Bake for 20-25 minutes until a skewer inserted into the muffin comes out clean.

Notes:

  • If you don't have almond meal, or don't want to use it, just use more flour.
  • If you have extra mixture, make mini muffins (avoiding the blueberries for the fussy children).
  • Make these muffins gluten free using gluten free plain flour and 3 teaspoons gluten-free baking powder..