Blueberry muffin cake… Super food! (Recipe)

Blueberries are super healthy and super delicious. I love them just as they are, in muffins, in cakes and jams. I love them all!    For this recipe I use frozen blueberries because they are cheaper. 😁 The fresh ones are for straight up consumption. It just makes more sense to me that way. 

First things first! Preheat oven at 200 degrees.

1 1/2 cup is easy to remember so one and a half cup  self raising flour it is! 

Note: If your using plain flour add in 2 tsp of baking powder.

1 tsp salt. I use pink Himalayan salt just to boost the healthy bit up. 

3/4 cup raw cane sugar or regular brown sugar. 

1/3 cup milk.

1/3 cup oil. I use extra virgin olive oil again to keep this recipe healthy. 50g Melted butter can also be used instead of oil.

2 small eggs.

1 cup blueberries.

3 tbsp honey.

And oven! ☺️

It’s simple! 

Start by adding salt and 1 egg into the self raising flour.


Pour in milk.  

Pour in oil.  

 Mix, mix and mix! And then add another egg.   
Check consistency.

 

Add blueberries. Eat a couple.☺️
  
Gently fold.

 

Make swirls with honey, this will become your cake surface pattern. You’ll see what I mean.
   
Bake for 20-30 minutes on 180 degrees. Look at all those cracks? Honey is to be blamed. ☺️

 
   
 

Super super soft and moist! You won’t believe you baked this! 👌🏻
 

  
See those berries? Oh goodness!

 

Enjoy!😘

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