Pyrex National Baking Week

Homemade Family Time
14th - 20th
October 2019

Blueberry Breakfast Muffins

Cooking time: 
15-30 minutes
Makes 12 muffins
Preparation time: 
10-15 minutes
  • 280g White Self-Raising Flour
  • 90g Wholemeal Flour
  • 30g Billington’s Golden Caster Sugar
  • 350ml Just Milk, skimmed
  • 50g Stork tub
  • 2 eggs, large
  • 150g blueberries
  • ½ tsp baking powder
  • Scales
  • Oven thermometer
  • Pyrex 12 hole muffin pan
  • Large mixing bowl
  • Wooden spoon
  • Jug
  1. Oven Temp: 160c (fan)/180c/Gas Mark 4.
  2. Lightly grease the recesses of a Pyrex 12 hole muffin pan.
  3. Place the flours, caster sugar and baking powder in a large bowl and stir to combine.
  4. Whisk together the milk, Stork and eggs and add to the flour and sugar mixture.
  5. Stir to a smooth batter using a wooden spoon.
  6. Stir through the fresh blueberries.
  7. Divide the mixture between the recesses of the muffin pan.
  8. Bake in the oven for 25 minutes.
  9. Once baked transfer to a wire rack to cool completely.
  10. Serve.

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