What you’ll need
1 ½ cup The Healthy Baker Self Raising Flour
1 ½ cup caster sugar
pinch salt
¾ cup buttermilk
2 eggs
¾ cup auzure Canola Oil
200g blueberries
½ teaspoon vanilla paste
1
Preheat oven to 180C and line a 12-hole muffin tin with paper cases.
2
Measure the flour, sugar and a pinch of salt into a large bowl and mix to combine.
3
In a mixing jug, whisk together the buttermilk, eggs, vanilla and oil.
4
Gently fold the wet ingredients into the dry and mix until just combined. Add blueberries and fold once more lightly.
5
Divide equally between the muffin cases and place in the oven for 15-20 minutes. Serve warm.
