Blueberry muffins
INGREDIENTS
300g (2 cups) self-raising flour
150g (1 cup) plain flour
1 teaspoon bicarbonate of soda
1 cup brown sugar, firmly packed
2 eggs, lightly beaten
375ml (1½ cups) milk
190ml (¾ cup) oil
200g punnet blueberries
Topping
¼ cup brown sugar
35g (¼ cup) plain flour
40g butter, chopped
METHOD
Grease 16 holes of 2 x 12 hole (1/3 cup capacity) muffin pans. Sift dry ingredients into bowl, stir in sugar, then combined eggs, milk and oil; do not over-mix, batter should be lumpy. Spoon half the muffin mixture into prepared pans, sprinkle with 3/4 cup blueberries, spoon over remaining mixture. Sprinkle with remaining blueberries and topping. Bake at 200°C for about 20 minutes or until browned and firm. Stand 2 minutes, remove from pan; cool on wire rack.
Topping: Combine sugar and flour in bowl; rub in butter.
Home