Ingredients​

• 380g self-raising flour
• 90g salted butter (see Note #1)
• 156g brown sugar (see Note #2)
• 125g fresh blueberries (see Note #3)
• 250ml milk
• 2 eggs, lightly beaten

Note #1: You can use unsalted butter or replace it with 70ml of neutral-flavoured oil, such as vegetable, canola, or rice bran oil.

Note #2: I only used 100g of light brown sugar.

Note #3: Frozen blueberries work, too—just toss them in a bit of flour to prevent them from sinking to the bottom.

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Method​

1. Preheat your oven to 180°C (160°C for a fan-forced oven).
2. Grease a 12-cup muffin pan (each cup should hold about a third of a cup of batter). See Note #1.
3. Sift the flour into a bowl. Using your fingertips, rub in the butter until the mixture looks like fine breadcrumbs. Stir in the sugar.
4. Make a well in the centre of the flour mixture, then add the blueberries, milk, and eggs. Gently stir until just combined (see Note #2).
5. Spoon the batter into the prepared muffin pan.
6. Bake for 20-25 minutes, or until a skewer inserted into the centre of a muffin comes out clean.
7. Let the muffins stand in the pan for 5 minutes before turning them out to cool.

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

 

[BeautifulMousey]

Looks nice

 

[DLHM]

I’m a fan of blueberry muffins! Thank you @Bullwinkle.

 

[Suzy Q]

Such quick and easy recip will definitely give this recipe a go Thanks Bullwinkle

 

[Veggiepatch]

Naughty girl Debra. That screenshot has your surname. Tut! Tut! Tut!

 

[Irene Anthony]

Easy recipe - thanks for sharing

 

[Littleboy8]

They sound and look divine I’m going to do these for sure.yummy