Ingredients

380 grams self raising flour
90 grams salted butter - see Note #1
156 grams brown sugar - see Note #2
125 grams fresh blueberries- see Note #3
250 millilitres milk
2 eggs - lightly beaten

• Note #1 - use unsalted butter if you prefer or
70 millilitres of neutral flavoured oil - vegetable, canola or rice bran
• Note #2 - I only used 100 grams light brown sugar
• Note #3 - frozen blueberries are fine - just dust in a little of the flour so they do not sink to the bottom

Method

Preheat oven to 180•C or 160•C for Fan Forced oven.
Grease a 12 hole muffin pan, third cup capacity - see Note #1
Sift flour, into a bowl, rub in the butter with fingertips until mixture resembles fine bread crumbs. Stir through the sugar
Make a well in the centre of the flour mixture, add blueberries, milk and eggs.
Gently stir until just combined - see Note #2
Spoon mixture into prepared muffin pan .
Bake 20 - 25 minutes or until a skewer inserted into the centre of one muffin comes out clean.
Stand in the pan for 5 minutes, then turn out to cool.
• Note #1 - line the muffin holes with silicone muffin cups, no need to grease.
• Note #2 - Do Not over mix or muffins will be tough

I added the zest of one lemon to my batter mixture as I like the combination of blueberries and lemon.
I used extra large Texas muffins cups - filled with 140 grams of mixture. This gave me six muffins.

Recipe is from Taste