blueberry muffins
  • Cooking Time: 20
  • Servings: 12
  • Preparation Time: 5
  • 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
  1. 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.
  2. Pour the liquid into the well and very gently fold the mixture together (the batter should be slightly lumpy - do not over-mix).
  3. Very gently fold through the blueberries (do not over-mix).
  4. Spoon the mixture into the muffin cases (fill 2/3 to the top).
  5. Sprinkle each muffin with raw sugar (optional).
  6. Bake for 20-25 minutes or until lightly golden.
  7. Allow to cool in the baking tray for 5 minutes before transferring to a wire rack to cool completely.
very good