2 1/2 cups of self raising flour
1/2 cup of caster (superfine) sugar
1 teaspoon of baking powder
1/2 cup of grapeseed or other neutral flavoured oil
3/4 cup of milk
1 teaspoon of vanilla extract
2 cups of frozen blueberries
juice and rind of one lemon
12 muffin cases
The combination of blueberries and lemon is a match made in heaven.
Hints and Tips
Replace blueberries with raspberries.
Place muffin cases into a 12 hole muffin pan and pre-heat oven to 180C (350F) degrees.
Combine the flour, caster sugar and baking powder in a large bowl.
In a separate bowl, whisk together the milk, oil, egg and vanilla extract.
Pour the wet ingredients into the bowl of dry ingredients and mix until just combined. Don’t over mix as you will have a heavy and dense muffin.
Mix through the frozen berries, lemon juice and rind and then place heaped tablespoons of mixture into the muffin cases. Bake for 25-30 minutes.
Remove muffins from muffin tray and cool on a wire rack.