Classic blueberry muffins

• 2 1/2 cups self-raising flour
• 1 tablespoon caster sugar
• 3/4 cup milk
• 1 egg, lightly beaten
• 1/2 cup vegetable oil
• 3/4 cup brown sugar
• 1 teaspoon vanilla extract
• 1 cup fish or frozen blueberries

1. Step 1
   Preheat oven to 190°C/170 fan-forced. Line a 12 hole, 1/3 cup-capacity muffin pan with paper cases.
2. Step 2
   Combine the flour caster sugar and brown sugar in a bowl. Make a well in centre.
3. Step 3
   Add milk, egg, oil and vanilla. Mix until just combined. Fold in blueberries.
4. Step 4
   Spoon mixture evenly between paper cases. Bake for 20 to 22 minutes or until golden and just firm to touch. Stand in pan for 5 minutes. Transfer to a wire rack to cool.