Monday, March 31, 2014

  • 2 1/4 cups self-raising flour
  • 90g butter, chopped
  • 3/4 cup firmly packed brown sugar
  • 125g fresh blueberries
  • 1 cup milk
  • 2 eggs, lightly beaten

  1. Step 1
    Preheat oven to 180°C/160°C fan-forced. Grease a 12-hole, 1/3 cup-capacity muffin pan.
  2. Step 2
    Sift flour into a bowl. Using fingertips, rub butter into flour until mixture resembles fine breadcrumbs. Stir in sugar.
  3. Step 3
    Make a well in centre of flour mixture. Add blueberries, milk and egg. Gently stir until just combined. Spoon mixture into prepared holes. Bake for 25 minutes or until a skewer inserted in centre of 1 muffin comes out clean. Stand in pan for 5 minutes. Turn out onto a wire rack to cool. Serve.

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