Blueberry Muffins
Preperation Time: 15 minutes
Cooking Time: 20-25 minutes
Makes: 12 muffins
Serves: 12
Equipment
  • 12 hole standard muffin tray
Ingredients
  • 2 ¼ cups Lion Wholemeal Self Raising Flour
  • ½ cup caster sugar
  • 100g butter, melted
  • ¾ cup (187mL) milk
  • 1 egg, lightly beaten
  • 1 tsp Anchor Imitation Vanilla Essence
  • 1 cup fresh or frozen blueberries
Method:
  1. Preheat oven to 200˚C (180˚C fan forced). Lightly grease the muffin tray.
  2. Combine the flour and sugar in a medium sized mixing bowl. Add the butter, milk, egg and vanilla essence and stir with a wooden spoon until just combined. Gently fold in blueberries taking caution not to over mix the batter. Spoon the batter into the prepared muffin tray.
  3. Bake for 20-25 minutes or until golden brown and the muffin tops spring back when lightly pressed. Allow to stand in the tin for 5 minutes before transferring to a wire rack to cool.