makes
12
prep
15 minutes
cook
35 minutes
difficulty
Easy
makes
12
serves
preparation
15
minutes
cooking
35
minutes
difficulty
Easy
level
Ingredients
- 2½ cups (375 g) self-raising (self-rising) flour, sifted
- 1 tsp baking powder
- 1 cup (220 g) caster (superfine) sugar
- ½ cup (125 ml) vegetable oil
- 1 egg
- ½ cup (125 ml) milk
- 1 tsp vanilla extract
- 300 g fresh or frozen blueberries
- granulated sugar, for sprinkling
Instructions
1. Preheat oven to 180°C (350°F).
2. Place the flour, baking powder and sugar in a bowl. Place the oil, egg, milk and vanilla in a separate bowl and whisk to combine. Pour the liquid ingredients into the dry ingredients and mix until just combined. Add the blueberries and mix to combine.
3. Spoon mixture into a 12-hole ½-cup capacity (125 ml) muffin tin lined with paper patty cases. Sprinkle the tops with sugar and bake for 30–35 minutes or until cooked when tested with a skewer. Remove from tin and cool on a wire rack.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
