Gail's Blueberry and also Banana Muffins

TRH Gail's Muffins
It’s muffin day today
Blueberry Crumble Muffins
Preheat oven to 180°C (160°C fan assist)
Line muffin tin with casings
2 eggs
1 cup castor sugar
1 cup milk
125 g melted butter
1 tsp vanilla essence
2 cups self-raising flour
1/2 tsp salt
2 cups blueberries
TRH Blueberry Crumble Muffins
Beat together eggs, sugar until combined.
Whisk in milk, melted butter, vanilla essence.
Sift over self-raising flour and salt and fold in.
Fold in half of berries.
Spoon batter into muffin casings, sprinkle with remainder of berries and cover with crumble*.
Bake for 20 – 23 mins or until a skewer comes away clean. Cool.
Yields 16 muffins.
1 cup cake flour
1/3 cup castor sugar
1/3 cup soft brown sugar
120 g melted butter
Combine all ingredients into a ball. Grate over top of muffins before baking.

Addendum:  I forgot to mention I used frozen blueberries as fresh are out of season now. Just thawed, measured out 2 cups and drain over a colander for an hour. You don’t want all the juice to go into the batter it will affect the texture.

Credit Your Family Magazine
Banana Bread Muffins
Preheat oven to 180°C (160°C fan assist)
Line muffin tin with casings
1 1/2 cups cake flour
1/2 tsp ground cinnamon
1 tsp baking powder
1 tsp bicarbonate soda
Pinch of salt
3 ripe bananas mashed
2/3 cup sugar
1x large egg
1 tsp vanilla essence
1/2 cup vegetable oil
Combine flour, cinnamon, baking powder, bicarbonate of soda and salt in a bowl.
In another bowl mix together bananas, sugar, egg, vanilla & egg.
Stir in flour mixture until combined.
Divide batter between muffin casings
1/3 cup sift brown sugar
2 tbsp cake flour
2 tbsp softened butter
2 tbsp oats
1/3 cup chopped pecan nuts
Combine flour, sugar and butter together.
Stir in oats and pecans.
Sprinkle over muffins before baking for 20 – 25 mins or until a skewer inserted comes away clean. Cool.
Yields 12 muffins
Credit Your Family Magazine
Prepared, tried and tested by:  Gail Haselsteiner
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