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Prep 10 mins
Cooking 20 mins
Makes 12
A summertime classic, these light and fluffy blueberry muffins are so simple the hardest part will be stopping at one!
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.
The Healthy Baker flours are milled from premium 100 per cent GMO-free Australian wheat that has been carefully selected, triple-sifted and unbleached.
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