These blueberry muffins take little more than 5 minutes to mix up and are as tasty as they are easy. They are perfect for morning or afternoon tea, or even dessert served with ice-cream and fresh berries. Frozen blueberries will give a fine result, however use them straight from the freezer and don’t allow them to defrost. You can substitute other berries, such as raspberries or strawberries.
Ingredients (makes 12 muffins):
2 cups self-raising flour
3/4 cup firmly packed brown sugar
1 cup fresh or frozen blueberries
1/2 cup white chocolate bits (optional)
1 egg, lightly beaten
3/4 cup buttermilk
1/2 cup vegetable oil
2 teaspoons vanilla extract
Equipment:
12 x 1/3 cup capacity muffin pan
Method:
1. Preheat oven to 190°C.
2. Line the muffin pan with paper muffin cases or brush lightly with butter.
3. Sift flour into a large bowl. Add brown sugar, blueberries and white chocolate bits if using.
4. In a measuring jug, add the egg, buttermilk, oil and vanilla and whisk with a fork.
5. Pour the contents of the jug into the dry ingredients and fold together using a large metal spoon in as few strokes as possible.
6. Spoon the mixture into the prepared pan. Bake for 20 minutes or until a fine skewer inserted in the centre comes out clean.
7. Remove from pan and either serve warm or allow to cool on a wire rack.
