Perfect with roast beef, in burgers, in sandwiches, and with terrrines.

Ingredients

cooking oil spray
2 cup (300g) self-raising flour
1/2 cup (110g) caster sugar
1 cup blueberries
2/3 cup (160ml) milk
125 gram butter, melted
1 egg, lightly beaten

 

Method

  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.
  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

Leave a comment (all fields required)

Comments will be approved before showing up.