Blueberry Muffins

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These are great anytime of the day.  I’ve been making them for a few years now from an online recipe (l can’t even remember if I’ve adjusted it at all) and they are just mouth watering!

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Ingredients and Method

Crumble top:

2 tbsp plain flour

2 tbsp sugar

1/2 tbsp butter

Crumble the above and set aside

For the Muffin Batter:

In a large bowl, mix the dry ingredients:

300g self raising flour

150g caster sugar

1/2 tsp baking powder

In a measuring jug mix the wet ingredients:

125ml milk

100ml oil

1 egg

Pour the wet mixture into the dry one and whisk together, taking care not to over mix. If the mixture feels dry, add a tablespoon of milk. However it should be a thick-ish batter so it can hold the weight of the blueberries (so they don’t sink to the bottom) and also to allow for the moisture of the blueberries themselves.

Gently stir in 3/4 cup fresh blueberries

Use an icecream scoop to fill 10 muffin cases

Sprinkle a teaspoon on crumble mix over the top

Bake in a pre heated oven at 160C for 30 mins (check after 20 mins)

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