Have the best breakfast or midday snack with the classic blueberry muffin
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.
0 servings