Simple Blueberry Muffins
Makes 12 • Prep 10 mins • Cooking 20 mins
A summertime classic, these light and fluffy blueberry muffins are so simple the hardest part will be stopping at one!
What you’ll need
1 ½ cup The Healthy Baker Self Raising Flour
1 ½ cup caster sugar
¾ cup buttermilk
¾ cup auzure Canola Oil
½ teaspoon vanilla paste
Preheat oven to 180C and line a 12-hole muffin tin with paper cases.
Measure the flour, sugar and a pinch of salt into a large bowl and mix to combine.
In a mixing jug, whisk together the buttermilk, eggs, vanilla and oil.
Gently fold the wet ingredients into the dry and mix until just combined. Add blueberries and fold once more lightly.
Divide equally between the muffin cases and place in the oven for 15-20 minutes. Serve warm.