It’s no secret that muffins are my favorite type of baked goods. Sweet muffins, fruit muffins, savory muffins, breakfast muffins… I’ll take the lot. Muffins are easy to make, relatively healthy and are very satisfying and filling.
They freeze well too and taste just as good when reheated in the microwave. What’s more, is that they’re very versatile, meaning as long as your base ingredients are the same (eggs, flour, milk, baking powder), then you can’t really go wrong.
These blueberry passionfruit muffins are no exception. I’ll admit I was unsure of the blueberry-passionfruit combo at first, but seriously guys. It’s amazing. Like, a-m-a-z-i-n-g. I have no other words to describe it.
As with all muffin recipes, I like to slightly underbake mine so they don’t dry out. I find that the muffins continue to cook even once out of the oven, so you needn’t worry about raw egg or the like.
Give these a go; they’re perfect as a breakfast, mid-morning snack, afternoon pick-me-up, alongside a hot cup of something or as an after-dinner treat. Perfect at anytime of the day.
Serves 12 muffins
18 minCook Time
18 minTotal Time
Save RecipeIngredients
- 1 cup self-raising flour
- 1 cup plain flour
- 3/4 cup caster sugar
- 1/3 cup vegetable oil
- 1/2 cup milk
- 6oz blueberry yogurt
- 2 eggs, lightly beaten
- 1 tsp vanilla essence
- 1/3 cup passionfruit pulp (fresh or tinned)
Instructions
- Preheat oven to 350F and line a muffin pan with paper cases.
- Combine flours and sugar in a bowl. Make a well in the center and add the oil, milk, yogurt, egg, and vanilla. Mix until just combined. Fold in passionfruit.
- Spoon mixture evenly between the paper cases. Bake for 18-20 minutes or until golden and firm to the touch. Stand in pan for 5 minutes then transfer to a wire rack to cool. Dust with icing sugar if desired.
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