Preheat the oven to 180ºC.

Spray a 12 hole non-stick muffin pan with vegetable oil or if you prefer, place cupcake liners into pan.

Combine butter milk, egg, and oil in a jug and set aside.

In a large bowl sift flour. Add caster sugar and make a well in the centre.

Add in milk mixture stirring until just combined, followed by blueberries.

Spoon mixture into the muffin tray, filling to about 2/3 full.

Bake for 20 mins or until a skewer inserted into the centre comes out clean.

Stand in pan for 2 minutes before turning out onto a wire rack to cool.