• 1 cup flour
  • 3 tsp baking powder
  • 1 tsp Gregg's Ground Cinnamon
  • 1 cup wholemeal flour
  • ½ cup soft brown sugar
  • 100 g butter, melted
  • 1 cup milk
  • 1 egg, (no 7)
  • 1-1 ½ cup blueberries, fresh or frozen*
  1. Preheat oven to 200°C (fan assisted). Grease a 12 hole muffin tin. Sift flour, baking powder and Gregg’s Ground Cinnamon into a mixing bowl. Stir in wholemeal flour and brown sugar.
  2. In a separate bowl, whisk together melted butter, milk and egg. Pour into the dry ingredients. Add the blueberries and mix just to combine all the ingredients.
  3. Spoon the mixture into the prepared muffin tin. Bake for 17-20 minutes, until the muffins spring back when lightly pressed. Allow muffins to stand in the tin for 5 minutes before removing to a cake rack to cool.

*If the berries are frozen cooking time will be approx. 5 minutes longer than if using fresh berries

Top Tips

  • If you don’t have wholemeal flour, you can use regular flour instead.
  • Replace the blueberries with raspberries or a diced apple or other diced fresh or drained canned fruit if wished.
  • Depending on the size of your muffin tin, this mixture may make more than 12 muffins. If using a ‘jumbo’ hole muffin tin then expect to make 6-8 muffins. Cooking time will vary depending on the size of the muffins.
  • These muffins are freezer friendly. Allow muffins to cool completely before packing into sealable plastic bags. Muffins can be thawed and heated in the microwave for approximately 30 seconds per muffin, depending on the size of the muffin. Muffins can be frozen up to 1 month.

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