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easy
12
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.
2 cups Self-Raising Flour
3/4 cup brown sugar, firmly packed
1 cup Fresh or frozen Blueberries
1 egg, lightly beaten
3/4 cup buttermilk
1/2 cup vegetable oil
1. Preheat oven to 190°C / 375°F.
2. Line 12 x 1/3 cup capacity muffin pans with paper muffin cases or brush lightly with butter.
3. Sift flour into a large bowl. Add brown sugar and blueberries.
4. In a measuring jug, add buttermilk, oil & egg 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.
8. Dust the tops with sifted icing icing sugar and serve.
tn9design says:
These look amazing!!! Do you know what it would take to swap the blueberries out for some chocolate chips?
I often add half a cup of white chocolate bits to the above recipe. You cold leave out the blueberries altogether and replace with 1 cup of chocolate chips. You can also substitute raspberries for the blueberries.
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