Ingredients
1 cup wholemeal self-raising flour
1 cup self-raising flour
¾ cup brown sugar
1 cup buttermilk
2 eggs
lightly beaten
2 tbsp vegetable oil
2 cups blueberries
or other berries of choice
Equipment
- 1 12-hole muffin/cupcake pan
- 1 paper cases
- 1 bowl
- 1 fork
Instructions
- Preheat oven to 180°C.
- Line 12-hole muffin/cupcake pan with paper cases.
- Mix flour and sugar together in a bowl.
- Pour buttermilk, eggs and oil into another bowl and whisk with a fork until just combined.
- Pour wet ingredients into dry ingredients and stir until just combined.
- Add berries and stir.
- Spoon into paper cases and bake for 20 minutes or until golden.
Notes
Tip
Keep an eye out for cheap berries when you’re at the grocer or supermarket. When I spot a bargain, I buy two punnets and freeze the second for later use.
Tip
The key to lovely light muffins is to keep the stirring to a minimum. Stir the ingredients until they are just combined to avoid heavy doorstop muffins.
Variation
You can substitute blueberries with other berries of your choice.
