If there's one flavour of muffins that you can't go wrong with, it's
definitely blueberry!


Cooking oil spray
2 cup (300g) self-raising flour
½ cup (110g) caster sugar
1 cup blueberries
⅔ cup (160ml) milk
125 gram butter, melted
1 egg, lightly beaten


  1. Preheat oven to 180°C (160°C fan-forced). Spray a 12-hole muffin pan lightly with oil or line with paper patty cases.
  2. Sift flour into a large bowl. Stir in sugar. Make a well in centre of dry ingredients.
  3. In a jug, combine milk, butter and egg. Mix into dry ingredients, until just combined. Gently fold through blueberries.
  4. Spoon into prepared pan until recesses are two-thirds full. Bake 15-20 minutes, until cooked when tested. Transfer to a wire rack to cool. Serve.

'Recipe credit: Annabel Langbein' 

Classic Blueberry Muffins

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