I'll be honest: blueberry muffins aren't my favourite.
When I was at uni, the cafe in Manning House sold these enormous ridiculously processed choc chip muffins that set the bar for all muffin action since. I loved them.
Henry loves blueberry though. And there's nothing like a Henry to get me baking (even after seven hours in a commercial kitchen.)
Henry: Mum, this dinner is GREAT. REALLY great. You are the BEST COOK EVER. Hey would you make me some blueberry muffins for my lunch?
Oh, charm. His father's son.
These are quick to make and are low in fat (and relatively low in sugar.) Given their whole-grain-ness I've used two thirds of a cup of sugar (below) to keep the yummo factor. If you have kids who'll tolerate it, drop the sugar further and just use half a cup.
BLUEBERRY AND QUINOA MUFFINS
1 cup milk
⅓ cup vegetable oil
1 cup wholemeal flour (self raising or add 2 tsp baking powder)
1 cup self raising flour (or use all-purpose and add 2 tsp baking powder)
⅔ cup raw sugar
1 cup quinoa flakes
1 cup fresh or frozen blueberries
Preheat oven to 180°C
Whisk the milk, oil and eggs together in a jug or bowl.
In a big bowl combine the flours, sugar and quinoa flakes.
Stir the wet (milk) mix into the dry (flours) mix, and mix well.
Lastly, gently stir through the blueberries.
Spoon into muffin pans – makes 12.
Bake for approx 15-20 mins or until spongy and golden.
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