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Good morning, sunshine!

Catherine Greer

Happy Sunday, everyone. It’s a chilly day in Sydney, Australia, and I’m writing to you from the living room where furniture is stacked everywhere. I painted another room yesterday and promptly caught whatever bug my youngest son had…so I’m a bit tired and feeling unwell.

But. But! I wanted to take a sec to share my blueberry muffins with you.

These are the best. And you know what — you can also make them as a morning tea cake! This recipe will be in my new novel, THE BITTERSWEET BAKERY CAFE, coming in March 2025.

Yes — recipes! All my favourite baking recipes will be in the book. I can’t wait.

This one comes together so quickly, but it tastes divine. (Emergency tip: I always keep a package of frozen blueberries on hand, and the ones from Aldi are the absolute best.) You can whip up these muffins and bake in under 30 minutes.

Let’s go!

‘Billie’s Blueberry Muffins from The Bittersweet Bakery Cafe’

INGREDIENTS

  • 195 grams (1 1⁄2 cups) plain flour, spooned and levelled

  • 150 grams (3⁄4 cup) sugar, plus more for muffin tops

  • 2 teaspoons baking powder

  • 1⁄4 teaspoon seal salt

  • 80ml (1⁄3 cup) vegetable oil

  • 1 large egg

  • 80ml (1⁄3 cup) milk

  • 1 1⁄2 teaspoons vanilla extract

  • Generous 1 cup of fresh or frozen blueberries

METHOD

  1. Preheat oven to 180°C / 350F fan forced

  2. Line muffin cups with paper lines. You will need around 10.

  3. Whisk the flour, sugar, salt and baking powder in a bowl.

  4. Choose a glass measuring jug that holds more than one cup.

  5. Add the oil, then crack in the egg, and pour in enough milk to reach the 1 cup line on the jug. And the vanilla extract and whisk together.

  6. Add the wet ingredients into the bowl with the dry, and stir until the batter comes together. It will be thick. Try not to overmix.

  7. Gently fold in the blueberries.

  8. Divide the batter between the muffin cups. Sprinkle the tops with additional sugar.

  9. Depending on your oven, bake for around 15 minutes.

My favourite way to make this recipe is as a morning tea cake when a friend comes over. Pour the batter into a lined cake tin (20cm round, or a small rectangular tin) and bake.

Let me know if you decide to give this one a try.

Sending you best wishes for a fabulous, relaxing Sunday!

Love Catherine x

P.S. The Fun Stuff!