• Iris Windsor

Blueberry Muffins - made by Miss Annemarie and the children

Children just love to cook. There is just something about it! The Educators at Dragonfly's Early Learning at Coolum Beach cook with the children as often as possible

Blueberry Muffins


1½ cups (192 grams) Self-raising flour

½ cup brown sugar or coconut sugar

1 egg

1 cup milk

¼ cup vegetable oil

1 tsp vanilla essence

1 cup blueberries


1. Preheat oven to 200C

2. Grease a muffin pan or use papers

3. Mix all dry ingredients in a bowl

4. Add frozen blueberries to dry ingredients

5. Mix to cover blueberries with flour

6. In a measuring jug, mix egg, milk, oil and vanilla well

7. Make a well in the centre of dry ingredients

8. Add wet mixture all at once to the dry mixture.

9. Mix lightly, only until ingredients are just combined

10. Bake for 20 minutes or until golden brown

11. Makes one dozen muffins


1. Use frozen blueberries if you can. Adding fruit to the dry ingredients when frozen stops the fruit from sinking to the bottom of your muffins

2. You can substitute 1 ½ cups of SR flour with:

1 ½ cups (186 grams) of All purpose/plain flour, 2 ¼ tsp Baking Powder & ¾ tsp salt

3. The secret to really great muffins is in the mixing. They need to be mixed very lightly, just until the flour is moist. When mixed, the mixture should look lumpy and look like you just want to stir them one more time....don't... that is what they should look like


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