Why I Love This Recipe
Ingredients You'll Need
265 g (2 cups) self-raising flour
170 g (3/4 cup) caster sugar
1 egg beaten
50 g (1/2 cup) vegetable oil
240 g (1 cup) milk
125 g blueberries fresh or frozen
Preheat oven to 180c. Line a 12 hole muffin tin with paper muffin cases then sift the self-raising flour into a large bowl. Add the caster sugar and stir together. Create a well in the centre.
Pour the liquid into the well and very gently fold the mixture together (the batter should be slightly lumpy - do not over-mix).
Very gently fold through the blueberries (do not over-mix).
Spoon the mixture into the muffin cases (fill 2/3 to the top).
Sprinkle each muffin with raw sugar (optional).
Bake for 20-25 minutes or until lightly golden.
Allow to cool in the baking tray for 5 minutes before transferring to a wire rack to cool completely.